Butternut Shooters
- 1 whole Butternut Squash, Peeled And Cubed
- 4 ounces, weight Cream Cheese
- 4 pinches Pumpkin Pie Spice
- 1 pinch Cinnamon
- 3 pieces Ice Cubes
- 1 can Whipped Cream
- 1 bar Your Favorite Dark Chocolate
- This recipe is visual. Everything is to taste depending on the strength of the squash and the sweet tooth of the chef!
- Heat oven to 400. Peel & cube squash and place on a Pam-sprayed cookie sheet. Bake squash uncovered for 25 minutes. Stir squash and then cook until tender (approximately 15 more minutes).
- Allow squash to cool for 10 minutes (or stick outside on backporch for 10 minutes if it's winter!) Place squash in blender/food processor with the cream cheese, pie spice and cinnamon. Note: The ice is optional if your squash is chilled already. If your squash is warm, add the ice to cool it down. Blend to smoothie consistency. Taste - add more spices to suit your taste - need more cinnamon or sugar?My personal choice was more cinnamon/pie spices.
- Once flavored to your liking, add the squash smoothie to champagne flutes and top with whipped cream (from the can, not cool whip please). Then grate dark chocolate over the top to garnish!
butternut, weight cream cheese, pie spice, cinnamon, cream, chocolate
Taken from tastykitchen.com/recipes/desserts/butternut-shooters/ (may not work)