- 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.
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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