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Roasted Squash Simple Syrup
Simple, beautiful roasted squash flavor in this squash simple syrup. Absolutley perfect for fall cocktails! Plus the sweetened soaked squash is perfect for squash butter!
Servings 2 cups
Ingredients
Roasted Squash
- 1 each turks turban squash (kabocha or butternut would probably do as well but haven't tried)
Squash Simple Syrup
- 2 cups water
- 2 cups sugar
Instructions
Roasted Squash
- Preheat the oven to 400 degrees F.
- Rinse and dry your whole squash and place on a cookie sheet.
- Bake for about 1 hour until fork tender. Remove from oven and let cool about 10 – 15 minutes until you can handle it without burning yourself.
Squash Simple Syrup
- Once the squash is out of the oven add the sugar and water to a large pan over medium heat (will need to fit the squash as well).
- Bring just to the boil and stir to make sure all the sugar is dissolved. Remove from heat and let cool about 10 minutes while the squash is cooling.
- Once the squash is cool enough to handle cut it open and scoop out the seeds.
- Cut into small segments and remove the skin, add the segments of roasted squash into the cooling simple syrup.
- Let the squash infuse for about 2 hours then strain once through a sieve or colander, then again through a single layer of cheesecloth into a mason jar. Reserve the soaked sweetened squash for squash butter or other deliciousness!
- Let the squash simple syrup cool to room temperature then refrigerate for up to a week (I may have pushed longer but no guarantees!).
Notes
Such a beautiful and delicious syrup, perfect to be paired in many cocktails including my Turks Envy! This squash simple syrup is a fantastic addition to any holiday meal. I’m also going to try roasting the squash on the grill low and slow to see if that changes this any but haven’t gotten there yet. Happy fall all!