Spiced Butternut Squash Spread

2 cups
Easy
Side Dishes

Characteristics

Vegetarian Vegan Low in Fat Low Sodium Without gluten Without nuts

Nutritional Facts Per Serving

45
Calories
0.2 g
Protein
9 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 2 cups
  • Amount For Serving % Daily Value
  • Calories 45
  • Lipides 1 g
    • Saturated fat  0 g
  • Cholesterol 0 mg
  • Sodium  35 mg
  • Carbs 9 g
    • fiber  1 g
    • Sugar  7 g
  • Protein 0.2 g

Ingredients

  • 4 cups (1 L) peeled, chopped butternut squash (about 1 lb/500 g)
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) maple syrup
  • 1/4 cup (60 mL) packed brown sugar
  • 3 tbsp (45 mL) lemon juice
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) each ground cloves and nutmeg

Method

  1. Preheat oven to 400F (200C). Toss butternut squash with oil and salt. Spread in single layer on parchment paper-lined baking sheet. Roast squash 40 to 45 min., turning over once, until tender. Cool slightly. 
  2. Place squash in food processor. Add 1 cup (250 mL) water, maple syrup, brown sugar, lemon juice, cinnamon, cloves and nutmeg; puree until smooth.
  3. Transfer puree to small saucepan. Stir in 1/2 cup (125 mL) water. Bring to a simmer over medium heat. Reduce heat to medium-low. Continue cooking 15 min., stirring frequently, until mixture is a thick, spreadable consistency. Cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks. 
Tips:
• Substitute water with apple cider.
• Spread squash butter on toast, scones, pancakes or waffles.

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