Winter squash butter

By • November 5, 2013 • 5 Comments

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Author Notes: Velvety sweet and spicy spreads starring your favorite winter squashes.Sarah (The Yellow House)

Makes 4 small jars

Winter squash butter

  • 2 cups roasted squash
  • 1/2 cup brown or demerara sugar
  • 2 teaspoons spice blend of choice (see recipes for spice blends below)
  • 1/2 teaspoon lemon juice
  • 4 tablespoons apple cider (can substitute water)
  1. (If you haven't yet roasted your squash, preheat the oven to 450 degrees Fahrenheit, cut your winter squash of choice in half, remove the seeds and stringy bits, drizzle with a bit of neutral tasting oil, and roast until the flesh of the squash is very tender, 40 minutes to 1 hour.)
  2. Sccoping the roasted squash flesh from the skin, measure out two full cups of winter squash, packing it into the measuring cup.
  3. In a food processor, combine all other ingredients and process until smooth.
  4. Using a spatula, scrape the mixture from the food processor into a medium saucepan. Bring the squash mixture to a simmer, and continue to simmer, scraping the bottom to prevent sticking and burning, for 10 to 15 minutes, until it thickens and becomes velvety.
  5. Allow the squash butter to cool, and then funnel into small jars. The butter will keep, refrigerated, for up to two weeks. (Please note that you can not safely can the squash butter.)

Cardamom-clove-star anise spice blend

  • 1 teaspoon whole cloves
  • 1 teaspoon cardamom seeds
  • 1 small piece of a star anise pod
  • 1 tablespoon ground cinnamon
  1. In a mortar and pestle or in a spice grinder, pulverize the cloves, cardamom seeds, and star anise pod. Mix with ground cinnamon.
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about 1 year ago emcsull

I make this savoury with onions, garlic and rosemary, we eat it with goat cheese very happily.

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about 1 year ago Sarah (The Yellow House)

Sounds lovely!

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about 1 year ago DrGaellon

I wanted to see your recipe for the "pumpkin pie spice" with the fresh ginger...

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about 1 year ago Sarah (The Yellow House)

Hm, I had thought I included that as well, but it's not showing up. It's essentially ground cinnamon, fresh grated/pounded ginger root (peeled first), freshly grated nutmeg, and freshly ground cloves. I will almost certainly be using it for pumpkin pie around thanksgiving---super bright flavor, really lovely.

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about 1 year ago DrGaellon

What are the proportions for those spices?