Butternut Squash Puree

Ingredients:

• 1 medium sized butternut squash
• 1 tablespoon olive oil
• 1 tsp salt
• 1 tsp pepper
• 2 tsp cinnamon powder

Instructions:

• Preheat the oven to 400 degrees
• Cut the butternut squash in half and then into slices. Cut off the outer rind and cut into medium sized chunks.
• Place on a lined baking sheet and add the olive oil, salt, pepper, and cinnamon. Gently toss the squash until it is all fully coated.
• Place in the oven and let cook for 40-60 minutes, or until you can pierce it with a fork and it appears soft
• Take the squash out of the oven and let cool
• Add the squash to a blender or food processor. Add 1 1/2-2 cups of water and blend until the mixture is smooth. Keep adding water in increments of 1/4 cup until the puree is a smooth texture
• Place in an airtight container and keep in the refrigerator for 3-5 days.

Piloncillo Simple Syrup

Ingredients:

• 1 8 oz cone of Piloncillo (brown sugar cane)
• 1 cup of water
• 2 cinnamon sticks (optional)
• 3 cloves (optional)

Instructions:

• Add all the ingredients to a saucepan and bring to a light boil
• Turn down the heat and stir. Let it simmer for 10 minutes
• Take off heat and let cool
• Strain into an airtight container and keep in the fridge for 1-2 weeks

Butternut Squash Margarita Instructions:

• Add LALO Blanco Tequila, Piloncillo simple syrup, butternut squash puree, and lime juice to a pitcher. Stir all ingredients together until the puree is well combined.
• Add in lime wheels and cinnamon sticks to the pitcher
• Add in ice if serving immediately, or place in the fridge to chill until ready to serve.
• Rim one side of a margarita glass with lime juice and dip into brown sugar
• Add ice to your glass and pour the margarita over the fresh ice.
• Garnish with extra lime wheel and cinnamon stick. Enjoy your Butternut Squash Margarita with LALO tequila!