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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

Directions

Step 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.
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.

Tip

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

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Nutrition Facts

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