Hot Butternut Rum Recipe – a delicious recipe with butternut squash, salt, butter, ground cinnamon, ground nutmeg, ground allspice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
For the butternut squash butter: Heat oven to 400u00b0F.
2
Split squash or pumpkin in half lengthwise and scoop out the seeds. Sprinkle squash with salt and brush with maple syrup. Lay flesh side down on aluminum foil covered sheet pan and bake for 45 minutes or until flesh yields easily to a small knife. When cool enough to handle, scoop flesh from the skin and puree in a food processor or blender. For best texture, pass through a tammis to remove all pulp. Puree with butter, cinnamon, nutmeg, allspice, cloves, and brown sugar in a food processor until smooth. Roll into logs in parchment or wax paper and store in refrigerator.
3
For the cocktail: Brew tea and pour into a mug. Add rum and falernum, stir, then swirl in butternut squash butter, steaming with a frothing wand if desired. Add maple syrup to taste.
700
kcal
Calories
66
g
Fat
30
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 medium butternut squash or sugar pumpkin (equivalent to 1/2 pound of puree), Pinch salt, 1/2 pound of unsalted butter, 1 1/2 teaspoons ground cinnamon, and more.
Yes, Hot Butternut Rum Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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