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Butternut Squash Shooters Recipe

Butternut Squash Shooters Recipe

From Chef Meg Hall


  1. 1 medium sized butternut squash
    ½ teaspoon ground sage
    ½ teaspoon ground nutmeg
    1 teaspoon garlic powder
    1 teaspoon cumin
    2 cups chicken stock
    Extra virgin olive oil
    Kosher salt
    Fresh ground black pepper
    Special equipment: shot glasses for serving


  1. Preheat Oven to 350 F
  2. Cut butternut squash into quarters lengthwise. Scoop out seeds with spoon.
  3. Brush/cover squash with extra virgin olive oil and sprinkle with kosher salt and pepper.
  4. Place squash on parchment paper lined sheet pan and roast in oven for 45 – 1 hour until fork tender.
  5. Scoop out roasted squash flesh into blender.
  6. Add sage, nutmeg, garlic powder, cumin and 1 tablespoon of kosher salt and some freshly cracked black pepper. Pour in heated chicken stock until it almost covers the squash.
  7. Blend until very smooth.
  8. Adjust seasonings and pour into shoot glasses.

Makes 20 1 oz shooters.

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