Cocktail with Squash in It

8 oz Blueberries
5 oz Whole Milk
2 Scoops Vanilla Ice Cream
Whipped Cream
Method:
Blend all the ingredients except the Whipped Cream together. Pour in a pilsner glass or similar type of glass and top with Whipped Cream.

3 shots Blue Curacao
2 shots malibu
2 shots White creme de cacao
2 shots gold tequila
2 oz Lemon Squash
1 can pineapple juice

-Mix everything accept for the pineapple juice into a shaker over ice and shake well.

-pour mix over ice in a Highball glass. (about half way)

-Fill rest of glass with pineapple juice

Saute half a butternut squash (peeled, cubed, seeded) in a little butter just to soften it up. Add a couple cinnamon sticks, a star anise, and some cloves. Add a gallon or so of fresh cider. Simmer but don't boil. Leave the top off and your house will smell incredible.

Finish it off w/ Captain Morgans.

or..... my favorite:

2 oz. Matusalem Gran Reserva Rum
3/4 oz. John D. Taylor’s Velvet Falernum Liqueur
grated fresh nutmeg to garnish
2 oz. butternut squash jus, created with:
8lb butternut squash
5 tablespoons brown sugar
5 tablespoons brown butter
Instructions
Make approximately 16 oz. of butternut squash jus by juicing the squash. Simmer juice to reduce by one third, add 5 tablespoons of brown sugar and stir until dissolved. Add 5 tablespoons of brown butter to the juice and refrigerate overnight. Pass through a sieve to remove the butter solids.
Into a cocktail mixer pour 2 oz. of butternut squash and add the remaining ingredients except nutmeg.
Shake and strain into a double rocks glass 3/4 filled with fresh ice cubes.
Garnish with freshly grated nutmeg.

dry-roast butternut squash, then add it to a bottle of bourbon, letting it infuse for a week. “Bourbon has that nice roasted, toasty character from the oak aging” that gets enhanced by squash. The bourbon-squash mixture is then put through a chinois and, a combination of muddled orange and brandied cherries, a dash of smoked cocoa bitters, a small amount of ancho-spiced maple syrup—and, of course, the squash-infused bourbon.

or.....

combine buttercup and butternut squash into a not-too-sweet, thick and pasty butter, season it to evoke the flavors of pumpkin pie. Then simmer it with 10 Cane rum, Drambuie whiskey, anise and cinnamon and serve it warm.

or

use a slightly sweet calabaza(squash) in eggnog

Dry-roast butternut squash.
Add to a bottle of 1792 bourbon, infuse for a week.
Muddled orange and brandied cherries, a dash of smoked cocoa bitters, a small amount of ancho-spiced maple syrup.
Mix together with the squash bourbon.

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Squash Buttered Rum:

Mash / Blend Buttercup and Butternut squash into mildly sweet butter paste.
10 Cane rum, Drambuie whiskey, anise and cinnamon and serves it warm like eggnog.

http://chicago.timeout.com/articles/restaurants-bars/81214/the-squash-cocktail-trend#ixzz13rLRyIol

Cozza (Cocktail)
Bacardi Rum, Blue Curacao, Grenadine, Lemon Squash, Sambuca, Vodka

1 shot vodka
1/2 shot triple sec
1/2 shot cranberry juice
1/2 shot lime juice

Add the ingredients to cocktail mixer, shake, then strain into a chilled martini glass.

dry-roast butternut squash, then add it to a bottle of bourbon, letting it infuse for a day. Bourbon's , toasty character gets enhanced by squash. The bourbon-squash mixture is then put through a chinois and used for a combination of muddled orange and brandied cherries, a dash of smoked cocoa bitters, a small amount of ancho-spiced maple syrup—and, of course, the squash-infused bourbon.