Menu Enter a recipe name, ingredient, keyword...

Roast Butternut Squash Infused Vodka


This is an interesting base spirit for all sorts of cocktails. Use your imagination, or sip it slow all on its own.

Google Ads
Rate this recipe 5/5 (1 Votes)


  • 1 small butternut squash about 1 pound
  • 1 (750 ml) bottle Gordon’s Vodka


Preparation time 90mins
Cooking time 7200mins


Step 1

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.

You'll also love

Review this recipe

Auntie Barb's candied squash Pumpkin Bars