This butter is filled with delicious autumn flavors and one my favorite way to satisfy my pumpkin spice craving. Made from roasted winter squash, cozy fall spices and sweetened with maple syrup and coconut sugar. It is delicious stirred into oatmeal and yogurt or by the spoonful-it literally tastes like pie filling. My favorite way to enjoy it is spread thick on crusty sourdough with almond butter. I love roasting my own squash for this recipe but for a shortcut version replace the squash with canned pumpkin.
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Spiced Squash Butter
Description
This butter is filled with delicious autumn flavors and one my favorite way to satisfy my pumpkin spice craving. Made from roasted winter squash, cozy fall spices and sweetened with maple syrup and coconut sugar. It is delicious stirred into oatmeal and yogurt or by the spoonful-it literally tastes like pie filling. My favorite way to enjoy it is spread thick on crusty sourdough with almond butter. I love roasting my own squash for this recipe but for a shortcut version replace the squash with canned pumpkin.
Ingredients
1 red kabocha or honey nut squash
1 tablespoon lemon juice
1 teaspoon vanilla
1/4 cup maple syrup
2 tablespoon coconut sugar
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon cinnamon pinch of cloves
1/4 teaspoon salt
Instructions
- Cook the squash: preheat the oven to 400. Line a baking sheet with parchment paper. Cut the squash in half and place cutside down (you can leave the seeds) Cook until soft about 30-45 minutes. Remove from the oven. When it is cool enough to handle remove the seeds and scoop the pulp into a bowl of a food processor and process until smooth. Put aside 1.5 cups (about 300 grams) Reserve the extra squash for muffins, quick breads or smoothies.
- Add all the ingredients into a pot. Cook for 5-7 minutes stirring often.
- Allow to cool and store in the fridge for up to two weeks.
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