Roasted Tequila Butternut Squash

 

Prep time: 10 minutes
Cook time: 40 minutes

From: Cooking in Stilettos

Ingredients:
1 3-pound butternut squash, peeled, cored and diced into 1-inch pieces
1 tablespoon of olive oil
1 teaspoon of kosher salt
½ teaspoon of freshly cracked black pepper
¼ cup of apple cider
3 tablespoons of Pura Vida Tequila Reposado
¼ cup of maple syrup (preferably grade B for a more intense flavor)
Juice of half a small lime

 

Directions:

Heat the oven to 400 degrees F.

For easy cleanup later, you will want to line a baking sheet with aluminum foil.

In a large bowl, toss the cubed butternut squash with the olive oil, salt and freshly cracked black pepper and pour the mixture onto the prepared baking sheet.

Spread so it is an even layer and roast in the oven for about 25 minutes, taking care to rotate the butternut squash halfway through.

While the butternut squash is roasting, let’s make the glaze. In a small saucepan, add the apple cider, Pura Vida Tequila Reposado, maple syrup, and lime juice.

Stir to combine and turn the heat to medium high.

Bring the mixture to a boil and then reduce to a simmer, until forms a syrup consistency and has reduced by half.

When the butternut squash is done, remove from the oven and pour the tequila glaze over the butternut squash cubes and toss the mixture so everything is coated with that delicious glaze.

Return the mixture to the oven and let roast for about 10 minutes longer.

 

Enjoy!

 

 

Cranberry Tequila Punch

Cranberry Tequila Punch
(The Anti-Inflammation Cookbook, 2016)

 

 

Ingredients:
6 cups chilled bottled apple juice, divided
6 cups chilled bottledcranberry cocktail, divided
1 large orange, halved lengthwise, then thinly sliced crosswise
1 1/3 cups fresh cranberries, divided
2 cups Pura Vida Tequila Reposado
1 cup NARANJA Orange Liqueur
2 bottles sparkling wine, such as prosecco
10-12 fresh rosemary sprigs

 

Directions:

Make ice ring: Pour 1 cup each apple and cranberry juice into an 8- to 9-in. bundt or ring mold. Add half of orange slices in a single layer and about 1/3 of cranberries. Freeze until firm, at least 3 hours.

Set aside 24 to 36 cranberries for garnish. Pour remaining berries into mold, then add remaining orange slices. Fill with another 1 cup each apple and cranberry juices. Freeze until frozen sold, at least 3 hours or more.

Just before serving, mix remaining 4 cups of each juice with Pura Vida Tequila, NARANJA Orange Liqueur, and sparkling wine in a large bowl or pitcher. Remove mold from freezer and invert onto a plate. Run bottom of mold under warm water until it releases, a few seconds. Slide ice ring into a punch bowl fruit side up. Fill bowl with punch.

To serve, skewer each reserved cranberry with a toothpick to make a hole. Strip 2/3 of leaves from bottom of rosemary springs, then slide 2 or 3 cranberries onto each sprig. Fill glasses with punch and set a sprig in or across each glass.