Butternut Squash Butter
Transform your autumn kitchen into a cozy haven with this luscious Butternut Squash Butter, a seasonal spread that combines the natural sweetness of roasted butternut squash with warm spices and a touch of maple syrup. Perfectly balanced with cinnamon, nutmeg, and cloves, this velvety butter is enhanced by a rich, creamy finish thanks to unsalted butter and a hint of vanilla. Simple yet indulgent, this recipe comes together with just 15 minutes of prep time and can be stored in the fridge for up to a week. Spread it over toast, drizzle it on pancakes, or swirl it into oatmeal for a comforting, fall-inspired treat. Roasting the squash intensifies its flavor, making every spoonful of this handcrafted spread a celebration of autumn's finest.
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Recipe Information
Ingredients
- 1 medium-sized (about 2.5 pounds) butternut squash
- 4 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 2 tablespoons maple syrup
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 0.25 teaspoons salt
- 1 teaspoons vanilla extract
- 2 tablespoons (adjust as needed) water
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on the prepared baking sheet.
Roast the squash in the preheated oven for 40-50 minutes, or until the flesh is tender and can be easily pierced with a fork.
Remove the squash from the oven and allow it to cool for 10-15 minutes, until it's safe to handle.
Scoop the roasted squash flesh into a food processor or blender and blend until smooth.
Transfer the pureed squash to a medium saucepan and add the butter, brown sugar, maple syrup, cinnamon, nutmeg, cloves, and salt.
Cook the mixture over medium-low heat, stirring frequently, for 10-15 minutes or until the mixture thickens and becomes rich and creamy. Add the water 1 tablespoon at a time if the mixture becomes too thick.
Stir in the vanilla extract, taste, and adjust seasoning if necessary.
Remove the squash butter from heat and allow it to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to one week or freeze for longer storage. Serve on toast, pancakes, or your favorite baked goods.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 656 mg | 29% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 75.6 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 519 mg | 40% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
