*BROWN BUT­TER- ROASTED BUT­TER­NUT SQUASH SYRUP

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IN­GRE­DI­ENTS

• • • • 1 squash (medium size)

1.25 L (5 cups) su­gar

250 ml (1 cup) brown but­ter 60 ml (¼ cup) brown su­gar

METHOD

Cut the squash into 2.5 cm (1 inch) cubes. Use half the brown but­ter to coat the squash, layer it on a cook­ing tray and sprin­kle with brown su­gar. Bake at 200°C (400°F) un­til the squash be­gins to caramelize (15 to 20 min­utes).

In a medium saucepan, cook the rest of the brown but­ter and the roasted squash at medium heat for a cou­ple of min­utes. Add the su­gar and 1.25 L (5 cups) wa­ter, stir and bring to boil. When the syrup boils, re­duce the tem­per­a­ture and sim­mer for an hour.

Strain, chill thor­oughly, then strain again through cheese­cloth to ex­tract but­ter solids.

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