Butternut Squash Butter

Butternut Squash Butter

Due to some unforeseen technical difficulties I had with the blog the past few weeks, I didn’t get a chance to post the rest of my recipes from Pivot’s December Food Demo.  They are all holiday recipes that work well throughout the winter, so I will be burning through these recipes in the next few days so that I can move on to prepping for the January Food Demo.  The theme is All Things Green and will be on January 26th at 3pm.  More to come about that, but if you would like to RSVP early call 323.418.2282 or email Jacqueline@PivotPuncture.com.  In the meantime enjoy this lovely seasonal spread.

I have noticed a lot of people avoid butternut squash because it is hard to peel or they don’t know what to make with it.  I find that its shape actually yields more flesh than a pumpkin and has a much sweeter flavor, so I use it in place of anything I would use pumpkin for.  I love it in pies, winter salads, pasta, breads, spreads, sauces, sweets and more.  When you know how to handle it, a butternut squash can become a fast winter favorite.

I find that one of the hardest things in the world is to try to skin a butternut squash, which is why I often just skip it!  Simply cut off the stem, split down the middle, scoop out the seeds, brush with olive oil and roast until very soft.  Once it has cooled, you can scoop out the flesh and use whenever pumpkin puree is called for.  In this recipe I blend it with spices and sugar to make it smooth before cooking down a bit more on the stove.  The butter thickens nicely but maintains a beautiful orange color and natural pumpkin-like flavor.  It is the perfect addition to most holiday recipes, especially sweets like cookies, cinnamon rolls or breads.  It is also great when simply spread on toast or a rice cake.

Ingredients
3-4 lb butternut squash
extra virgin olive oil
juice of 1 lemon
1 1/2 cup water
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/3 cup brown sugar
3 tbsp maple syrup

Preheat your oven to 350F.  Cut off the stem from the butternut squash and split down the middle with a large knife, try to get the halves roughly the same size so they cook evenly.  Place them cut-side up on a baking sheet covered with parchment paper and brush with olive oil just to lightly cover.

Butternut Squash

Bake for about 1 1/2 hours or until very soft, a fork should go through them easily.  Take out and let cool.

When cool enough you can simply peel away the skin of the squash and place the flesh in the blender with the remaining ingredients.  Blend until smooth.

Place the mixture into a medium to large sized pot and cook down over medium heat for about 20 minutes or until it is fairly thick.  It will bubble and splatter so watch your hands around the pot.

Butternut Squash Butter

You can then serve it warm or jar it up and let it cool for later.

Butternut Squash Butter

Yields about 24-30 oz

 

Would go great with:

Comments

2 Responses to “Butternut Squash Butter”
  1. ashley says:

    What a great idea! I can’t wait to try to make this.

    Big fan of your blog by the way. Great to see other LA bloggers write about healthy food and living.

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