- Prep Time
- 15 mins
- Total Time
- 1 h 20 m
- Makes
- 2 cups (500 mL)
Ingredients
- 4 cups
- peeled, chopped butternut squash (about 1 lb/500 g)
- 1 L
- 1 tbsp
- olive oil
- 15 mL
- 1/4 tsp
- salt
- 1 mL
- 1/4 cup
- maple syrup
- 60 mL
- 1/4 cup
- packed brown sugar
- 60 mL
- 3 tbsp
- lemon juice
- 45 mL
- 2 mL
- ground cinnamon
- 1/2 tsp
- 1/4 tsp
- each ground cloves and nutmeg
- 1 mL
Method
- Step 1
- 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.
- Step 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.
- Step 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Characteristics
Dips / Spreads / Sauces Gluten Free Lactose Free Low Fat Low Sodium Nut Free Vegan VegetarianNutritional Facts Per Serving
- Nutrition Description:
- Per serving: 2 tbsp/30 mL
- Calories:
- 45
- Fat:
- 1 g
- Carbs:
- 9 g
- Fibre:
- 1 g
- Sugar:
- 7 g
- Sodium:
- 35 mg
