Acorn Squash Liqueur Recipe D.I.Y. - Build The Bottle Liqueurs

Acorn Squash Liqueur Recipe D.I.Y.

Acorn Squash Liqueur Recipe D.I.Y.
Acorn Squash Liqueur Recipe D.I.Y. A great experience!

Acorn Squash Liqueur Recipe D.I.Y.

Hey Guys and Gals!

Are you looking for an awesome Acorn Squash Liqueur Recipe? You now have no reason to look any further; you have just found what you have been looking for! This is a recipe for the most awesome tasting Acorn Squash Liqueur Recipe in the world.


  • 1 cup acorn squash into chunks.
  • 2 tablespoons of maple syrup
  • 1/2 teaspoon cinnamon
  • 1 1/2 cups of bourbon
Utensils Tips

Here is a list of the simplest utensils that you can use; the ones Mom should already have in the kitchen:)


– cheesecloth
– saucepan
– small funnel
– glass bottles, or storage containers, for bottling and serving, you can either use the glass Jar you used before, or just buy a second one. 


Cut the acorn squash in half pour on the maple syrup place face down on a baking sheet face down.

Bake in the oven at 400 degrees for 1 hour or until soft. Allow to cool.

In a large jar, combine the squash with 1 1/2 cups of bourbon,

Cover jar tightly and agitate.

Aging, Straining, Filtering, and Drinking Your Acorn Squash Liqueur Recipe

Shake well and store away from sunlight in a cool and dry place for 2-3 weeks.

Filter with the cheesecloth, it helps to moisten the cheesecloth first so the liquid permeates more smoothly.

Once you get to the point where you have strained everything out, you can gently wring the cheesecloth to extract all of the liquid and juice.

If you still need to strain your liqueur further due to lack of clarity, you can strain it 1 more time through a coffee strainer.

Take out the funnel and pour into your bottles.

Congratulations, You Have Completed Making this Awesome Acorn Squash Liqueur Recipe!

You now need a bottle and a label which are cool enough to compliment your hard work. Honestly, if you put it into a cheap bottle, people will make fun of you. BUT, if it looks good, people will rave about it!

Notes on Utensils and Ingredients

  • Glass is always preferable when working with strong alcohol. Avoid plastic as much as possible.
  • Use organic ingredients to avoid pesticide residues.

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To spirits and cheers,

Binyomin Terebelo, Master Distiller and Drinkologist.

Image by Anna Armbrust from Pixabay

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Written by Binyomin Terebelo
I love hearing from you about why you love something I wrote or published or a recipe I don't know. I am Master Distiller at Terebelo Distillery, Love all things alcohol. Freelance for Grogmag and blog recipes for Weekend Rabbi too.
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