Brandy mashed squash Chooks and Roots from chooksandroots.wordpress.com
Introduction
If you're looking for a warm and cozy drink to sip on during the colder months, then a brandy squash may be just what you need. This delicious cocktail is made with fresh butternut squash, spices, and, of course, brandy. It's a perfect drink to serve at holiday parties or to enjoy on a cozy night in. In this recipe, we'll show you how to make a brandy squash from scratch.
Ingredients
- 1 medium-sized butternut squash - 1 cinnamon stick - 1 vanilla bean - 2 cups of water - 1 cup of brown sugar - 1 cup of brandy - 1/2 teaspoon of nutmeg - 1/2 teaspoon of allspice - Whipped cream (optional)
Instructions
1. Start by peeling the butternut squash and removing the seeds. Cut the squash into small cubes and set aside. 2. In a large pot, combine the water, cinnamon stick, and vanilla bean. Bring to a boil and then reduce the heat to low. 3. Add the butternut squash cubes to the pot and let simmer for about 20 minutes or until the squash is tender. 4. Remove the cinnamon stick and vanilla bean from the pot and discard. 5. Using a blender or immersion blender, puree the squash until smooth. 6. Return the pureed squash to the pot and add the brown sugar, nutmeg, and allspice. 7. Stir the mixture until the sugar is dissolved and the spices are well incorporated. 8. Add the brandy to the pot and stir to combine. 9. Let the mixture simmer for another 5-10 minutes to allow the flavors to meld together. 10. Remove from heat and let cool slightly. 11. Serve warm in mugs, topped with whipped cream if desired.
Nutrition
While a brandy squash is a delicious treat, it's important to note that it does contain a fair amount of sugar and alcohol. One serving (approximately 8 ounces) of this recipe contains around 250 calories and 30 grams of sugar. It's also worth noting that the alcohol content can vary depending on the type of brandy used. However, when enjoyed in moderation, a brandy squash can be a delicious and festive addition to any holiday gathering.