spiced butternut squash simple syrup.

I've tried this recipe with both fenugreek, and masala chai spice blend.

For your fall cocktail endeavors…

ingredients. (yields 16 oz)

• 550g cubed butternut squash (de-seeded, skin on)

• 1 tbsp EVOO

• 1 tsp salt

• 15 grams of whole fenugreek seed or 1 tsp ground masala chai

recipe.

1. Combine squash, EVOO, salt, and spice. Toss to incorporate, then spread on a sheet tray and bake at 350 degrees for 50 minutes.

2. Sous vide squash (and the spicy EVOO left on the sheet tray) for 1 hour at 140 degrees F, lightly tossing the bag to ensure sugar dissolves.

3. Strain the mixture and enjoy in place of simple syrup.