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.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on the prepared baking sheet.

Step 3

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.

Step 4

Remove the squash from the oven and allow it to cool for 10-15 minutes, until it's safe to handle.

Step 5

Scoop the roasted squash flesh into a food processor or blender and blend until smooth.

Step 6

Transfer the pureed squash to a medium saucepan and add the butter, brown sugar, maple syrup, cinnamon, nutmeg, cloves, and salt.

Step 7

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.

Step 8

Stir in the vanilla extract, taste, and adjust seasoning if necessary.

Step 9

Remove the squash butter from heat and allow it to cool completely before transferring it to an airtight container.

Step 10

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

Serving size	1284.7 grams (1284.7g)

Amount per serving	% Daily Value*
Calories	1084

Total Fat 49.30g	63%
Saturated Fat 28.30g	142%
Polyunsaturated Fat 0.00g
Cholesterol 124mg	41%
Sodium 656mg	29%
Total Carbohydrate 174.10g	63%
Dietary Fiber 37.30g	133%
Total Sugars 75.60g
Protein 10.80g	22%

Vitamin D 0IU	0%
Calcium 519mg	40%
Iron 7mg	40%
Potassium 3290mg	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.

Source of Calories

Fat: 37.5%

Protein: 3.7%

Carbs: 58.9%