October 4, 2015
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Fall this, fall that- all kinds of fall nonsense going on these days.

Especially the whole “pumpkin spice” everything!

Well, being a New England girl, I kinda “have to” celebrate fall.

I’d lose my “balance” if I didn’t celebrate the seasons – I’d end up clinically depressed because of the cold. Trust me, on this one.

Anyhow, the Cowboys are about to play- I better get to the point!

Since I didn’t want to do the “overdone” pumpkin spice thing, but wanted to create a fall margarita for ya all- I began thinking outside the box.

And outside the box this is ~ but it’s phenomenal!

I give you a new twist on the whole “fall spice cocktail” trend, with a “Sweet Acorn Squash Margarita!”

Oh hell ya!

This amazing creation is the sister to those pumpkin spice cocktails out there- but she is unique, classic and utterly beautiful!

Sweet acorn squash is baked with coconut sugar and then laced with soothing coconut milk, citrus and fall spices.

The taste testers at “The Salted Rim Chronicle” were blown away!

So if you’ve had enough of the average and overdone fall cocktails – this one is for you!

Let’s get to makin’ this beauty!



1 Organic lime

4 oz Blanco tequila

4 oz Frangelico

1 teaspoon Vanilla Simple Syrup (recipe found in my Yoga Margatini recipe- click here)

4 oz Acorn Squash Puree (recipe below)

1 Can Organic coconut milk

1 Baked Organic acorn squash

Spices: Cinnamon, nutmeg, coconut sugar (for acorn squash bake)

Brown sugar and kosher salt for rim

Cinnamon stick for garnish

On a small plate make the “rim dip” by combining brown sugar and kosher salt- set aside.

Next, simply cut one organic lime in half; press juice (with lime press) into a shaker. After pressing, use the lime rind to moisten the rim of glass and roll into the rim dip. Place ice into the newly rimmed glass & place in freezer.sugar

Begin making the acorn squash puree as follows: cut one organic acorn squash in half and spoon out seeds. Fill the acorn squash with a few dashes of nutmeg, cinnamon, and a tablespoon of coconut sugar. Fill a small baking pan with a little water, place in the acorn squash and bake at 350 for about 1.5 hour. When the squash is fully cooked let cool.

Once squash is cooled, scoop all of the squash into a blender. Add one can of organic coconut milk. Blend well. Boom- there’s your acorn squash puree! blender

Next, take 4 oz of the acorn squash puree and add to the shaker that has lime in it. Fill shaker with ice. Add the remaining ingredients (tequila, Frangelico, vanilla simple syrup).As I always say, shake violently (the more the better).

Grab that rimmed and iced glass from freezer, pour in contents from shaker and add a little more ice. Garnish with a cinnamon stick. Drink the sexy and fall-cozy amazingness. Cheers!

Side note; I made this amazing vegan “Moroccan Acorn Squash Bowl” to go with the margarita ~ outstanding paring!

Recipe coming soon!

(Let me know if you have interest in hearing about it in the comments below!)

Hope you’re having a great Sunday-funday! morrocon


Journey on,