Butternut Squash Wine
Butternut squash has become increasingly popular with British home winemakers because of its naturally sweet, dense flesh and reliable year-to-year quality. Although not as old a tradition as carrot or parsnip wine, it has quickly established itself as one of the finest modern vegetable wines. The squash contributes body, colour and subtle sweetness while allowing fermentation to create a refined wine with notes of honey, apricot, vanilla and gentle spice. Properly aged, it is often regarded as one of the smoothest vegetable wines that can be made at home.
At a glance
About this wine
Butternut squash has become increasingly popular with British home winemakers because of its naturally sweet, dense flesh and reliable year-to-year quality. Although not as old a tradition as carrot or parsnip wine, it has quickly established itself as one of the finest modern vegetable wines.
The squash contributes body, colour and subtle sweetness while allowing fermentation to create a refined wine with notes of honey, apricot, vanilla and gentle spice. Properly aged, it is often regarded as one of the smoothest vegetable wines that can be made at home.
Ingredients
- 5.5–6.5 lb (2.5–3.0 kg) prepared butternut squash flesh
- 2.0–2.25 lb (900 g–1.0 kg) white sugar
- Water (to make up to 1 UK gallon (4.5 L) total volume)
- Juice of 2 lemons (or 2 tsp acid blend)
- 1 tsp yeast nutrient
- ½ tsp pectic enzyme
- 1 Campden tablet (optional)
Wine yeast (half packet recommended)
- Lalvin D47 (highly recommended)
- Lalvin 71B
- EC-1118
Optional Ingredients
- 150 g raisins
- ¼ tsp wine tannin
- Half a vanilla pod
- Small piece of fresh ginger
- 1 tsp glycerine after fermentation
- Optional Autumn Spice Version
- For a subtle autumn character, add during primary fermentation;
- 1 small cinnamon stick
- 1 whole clove
- A very small grating of fresh nutmeg
- Keep the spices restrained to preserve the squash's natural flavour.
Equipment
- The following equipment is recommended to make this 1 Gallon.
- Sanitising fluid,
- 2 gallon Fermenting bucket,
- Demijohn,
- Hydrometer,
- Syphon tube,
- Air lock,
- Rubber bung,
- Measuring cups,
- Muslin bag,
- Thermometer,
- Extra long stirring spoon,
- Kitchen scales,
- Campden tablets
Preparation
- Wash the squash thoroughly.
- Peel away the skin.
- Cut in half and remove all seeds and fibrous material.
- Dice the flesh into small cubes.
- Steam or simmer gently for 25–35 minutes until just tender.
- Steaming generally produces the cleanest flavour and best colour.
- Reserve any cooking liquor.
Method
- Transfer the cooked squash and cooking liquor into a sanitised fermentation bucket.
- Dissolve the sugar into the hot liquid.
- Add the lemon juice (or acid blend).
- Top up with cool water to reach 1 UK gallon (4.5 L).
- Allow the must to cool below 25°C (77°F).
- Add: Pectic enzyme Yeast nutrient Crushed Campden tablet (if using)
- Cover and leave for 24 hours if Campden was added.
- Add the yeast and stir thoroughly.
- Strain out the squash pieces.
- Allow them to drain naturally.
- Siphon into a sterilised demijohn.
- Fit an airlock.
- Top up if required.
Fermentation notes
Primary Fermentation
Ferment with the squash pieces for 5–7 days.
Stir once daily.
Keep the squash submerged beneath the liquid.
Maintain 18–22°C.
The must develops gentle aromas of honey and fresh squash during fermentation.
Secondary Fermentation
Allow fermentation to continue for approximately 4–6 weeks.
Rack whenever sediment reaches around 1–2 cm.
Clearing & ageing notes
Once fermentation has finished
Leave to clear for 2–3 months
Rack again if necessary.
Bottle when crystal clear.
Butternut squash wine develops beautifully with age.
Minimum aging: 6 months
Ideal aging: 12–18 months
Peak drinking: 2–4 years
Tips & notes
Tips for Better Butternut Squash Wine
- Choose fully mature squash with dense orange flesh.
- Steaming gives a cleaner flavour than vigorous boiling.
- Keep the cooking liquor.
- D47 yeast produces exceptional body and smoothness.
- Raisins improve mouthfeel without masking the squash.
- Allow at least one year of bottle age for the finest results.
Common Mistakes to Avoid
- Using immature squash.
- Leaving the fibrous seed cavity in the must.
- Overcooking until the flesh disintegrates.
- Forgetting the acid addition.
- Drinking the wine too young.
Serving suggestions
- Serve lightly chilled (10–12°C)
- Excellent with roast chicken, pork and turkey
- Pairs beautifully with mature Cheddar, Gruyère and Comté
- Complements creamy risottos and roasted root vegetables
- Wonderful with apple tart, poached pears or bread-and-butter pudding
Storage & ageing
- Improves for up to 4 years
- Store in a cool, dark place
- Best drinking window: 2–4 years
- Gains richness and complexity throughout its first two years
FAQs
Does butternut squash wine taste like squash? No. After fermentation and aging, the vegetable flavour becomes very subtle, giving way to smooth honeyed, apricot-like and lightly nutty notes.
Can I roast the squash instead of steaming it? Yes. Roasting caramelises the natural sugars and creates a richer wine with gentle toffee and roasted nut notes. Steaming produces a lighter, more traditional style.
Can I use frozen butternut squash? Yes. Frozen squash works well once thawed and is a convenient option outside the harvest season.
Why is acid blend recommended? Like most squash, butternut is naturally low in acidity. Lemon juice or acid blend provides balance and helps the wine age well.
How long should I age butternut squash wine? At least six months, with one to two years being ideal. It continues to improve for several more years