Roast Butternut Squash Infused Vodka Recipe 55 Food

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

ROAST BUTTERNUT SQUASH INFUSED VODKA RECIPE - (5/5)

Steps:

• Place the oven rack in the center position. Pre-heat the oven to 450 degrees F. Place a whole, 1 pound butternut squash onto a baking sheet and bake until blistered and soft enough that the blade of a sharp knife can easily piece through the skin, about 1 1/2 hours. Once cooked remove from oven and set aside until it's cool enough to handle, but still quite warm. Cut squash in half lengthwise and scoop out the seeds and fibers. Peel the squash, the skin should pull off easily, then cut the flesh into 2-inch chunks. Place the chunks into a large non-reactive container or Mason jar. Add the vodka while the squash is still warm. This will assist in the infusion process. Cover and set aside in a dark area for 5 days, swirling the mixture occasionally.

BROWN BUTTER WASHED VODKA COCKTAIL

Steps:

• In a large wide-mouth jar, pour in the vodka and set aside.
• In a saucepan over medium heat, melt the butter until it starts to foam, then allow to cook until the butter starts to turn golden. Remove from heat and allow to cool to room temperature.
• Pour the cooled brown butter into the vodka, do not stir. Seal and allow to mellow and infuse the vodka for at least an hour. Place in the freezer to solidify overnight or up to a week.
• Remove from the freezer and carefully remove the solid butter with a knife. Save the butter in a ziplock bag in the refrigerator to use in other recipes.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• In a bowl, add the diced butternut squash, maple syrup, cinnamon, and nutmeg, tossing to coat.
• Transfer butternut squash to the baking sheet and spread out in a single layer.
• Roast in the oven for 10 - 15 minutes.
• While the butternut squash is roasting, place the sugar and water in a saucepan over medium heat, and bring just to a boil, stirring occasionally, and cooking until the sugar has dissolved. Remove from heat.
• Once the butternut squash has roasted, remove it from the oven and carefully add to the simple syrup. Cover and allow to infuse for 1 - 2 hours. Remove the squash with a slotted spoon and transfer the flavored simple syrup to a jar and keep sealed in the refrigerator until ready to use (up to 2 weeks).
• In a shaker filled with ice, add the brown butter washed vodka, spiced rum, lemon juice, butternut simple syrup, and orange bitters. Shake to well to chill.
• Pour the cocktail in a glass with ice, garnish with mini marshmallows on a cocktail stick, lightly toasted if desired, and serve.