Preheat oven to 400F (200C). 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.
Place squash in food processor. Add 1 cup (250 mL) water, maple syrup, brown sugar, lemon juice, cinnamon, cloves and nutmeg; puree until smooth.
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.
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.Learn More