Spiced Butternut Squash Spread

Prep Time: 15 minutes
Total Time: 1 hour 20 minutes
Makes: 2 cups


  1. 4 cups (1 L) peeled, chopped butternut squash (about 1 lb/500 g)
  2. 1 tbsp (15 mL) olive oil
  3. 1/4 tsp (1 mL) salt
  4. 1/4 cup (60 mL) maple syrup
  5. 1/4 cup (60 mL) packed brown sugar
  6. 3 tbsp (45 mL) lemon juice
  7. 1/2 tsp (2 mL) ground cinnamon
  8. 1/4 tsp (1 mL) each ground cloves and nutmeg


  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. 
• Substitute water with apple cider.
• Spread squash butter on toast, scones, pancakes or waffles.