Butternut Squash Butter
Servings 1 pint
Equipment
- Immersion blender or blender
Ingredients
- 1 medium butternut squash
- 1/2 tsp salt
- 1 tsp cinnamon 2 tsp depending on your use
- 1/4 tsp nutmeg 1/2 tsp depending on your use
- 1/4 cup light brown sugar 1/2 cup depending on your use
- 1 tsp vanilla extract
- 1/2 cup water plus more water for baking (enough to reach about 1/2 inch height in the pan when the squash is in the pan).
Instructions
- Preheat the oven to 350 degrees.
- Cut the squash down the middle longways, and scrape out the seeds.
- Place the squash upside down on a baking sheet and add about 1/2 inch of water to the sheet (or to the top).
- Bake for 60 minutes or until a butterknife easily goes through.
- Remove the pan from the oven, drain the water, and wait until the butternut squash can be handled comfortably.
- Scrape out the insides into a pan.
- Add the rest of the ingredients and turn the heat to medium.
- Mix continuously until homogenous and all the water is absorbed and the texture is thick (about 15 minutes).
- Either use an immersion blender or wait until it is cooled to use a blender to make a creamy texture.
- Transfer into a jar and refrigerate! It lasts in the refrigerator about a week and if frozen for a few months.
Notes
Depending on what you make the butter for, you can add more or less of the cinnamon, nutmeg, and sugar. For enjoying it on toast and more savory dishes, I suggest using the lower amounts. But if you will be using it as a puree for cheesecake use the larger quantities!
One medium butternut squash makes about 1 pint of butter! (Perfect amount for the cheesecake).