Spiced Butternut Squash Spread
Prep Time
Makes
Cooking Mode
4 cups peeled, chopped butternut squash (about 1 lb/500 g)
1 tbsp olive oil
¼ tsp salt
¼ cup maple syrup
¼ cup packed brown sugar
3 tbsp lemon juice
2 mL ground cinnamon
¼ tsp each ground cloves and nutmeg
4 cups peeled, chopped butternut squash (about 1 lb/500 g)
1 tbsp olive oil
¼ tsp salt
¼ cup maple syrup
¼ cup packed brown sugar
3 tbsp lemon juice
2 mL ground cinnamon
¼ tsp each ground cloves and nutmeg
Directions
1Preheat 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.
2Place squash in food processor. Add 1 cup (250 mL) water, maple syrup, brown sugar, lemon juice, cinnamon, cloves and nutmeg; puree until smooth.
3Transfer 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
1
Substitute water with apple cider.
2
Spread squash butter on toast, scones, pancakes or waffles.
Disclaimer
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Personal Note
Personal Note
