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.
- 1 small butternut squash about 1 pound
- 1 (750 ml) bottle Gordon’s Vodka
Preparation time 90mins
Cooking time 7200mins
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.