You may be wondering what in the world is butternut butter. Well, have you ever had apple butter or pumpkin butter? It’s almost like an apple sauce except much thicker, and it has a good amount of spice as well. It is made from an apple, or squash puree, and it simmers for a while on the stove to thicken and allow the flavors to meld together. Well, instead or apples or pumpkins, I made mine with a butternut squash. And, let me tell you, it is superb.
Butternut squash is definitely my thing in fall and winter. Ian recently learned last winter that he loves it too. I will have a few recipes for you all that embrace butternut squash. Remember to keep the seeds! There is so much you can do with those!
There was almost always a jar of apple butter in my family’s fridge when I was growing up. My brother, Ryan, was obsessed with apple butter. He would make peanut butter and apple butter sandwiches for lunch, usually which I thought was weird at the time. Who knew what he liked actually tasted pretty good? 😉 We usually had store bought apple butter, but it is life changing when you have homemade.
I love this twist on apple butter with the use of a butternut squash. It is a unique flavor but a nice change from what you normally expect. My favorite ways to enjoy this butternut butter is on my oatmeal, toast, or on a sandwich with peanut butter. I learned a thing or two from my older brother. 😉 I am also working on an oatmeal streusel bar that has this butter layered in the middle. You might be sick of butternut squash by the time I finish fall blogging.
If I could mail this gorgeous butter to you, I would. It’s creamy, ultra-velvety, and it has the perfect amount of sweet and spicy. Please, make this and spread it on top of your favorite toasted bread with a smear of butter. You won’t regret it.
This recipe is also pretty easy to make. You mainly roast the squash, puree all the ingredients together, and have it simmer on the stove with a propped up lid for about half an hour. This butternut butter would also make a fabulous hostess gift, or Christmas gifts to give to others.
Butternut Squash Butter
Time: 1hr 45min.
Servings: 3 Cups of butter
1 medium Butternut Squash
1/3 C. Maple Syrup
¼ C. Brown Sugar
½ tsp. Cinnamon
¼ tsp. Nutmeg
¼ tsp. Ginger
¼ tsp. Allspice
Juice of 1 Lemon
**Note: if you like extra spices, you could double all of the spice measurements. And, if you like a sweeter butter, add more brown sugar.**
- Pre-heat oven to 350 degrees F.
- Cut butternut squash in half, length-wise, and scoop out the seeds. (Save those seeds!! They are edible and can be roasted later!).
- Take a pat of butter and rub it along the expose flesh of the butternut squash halves.
- Place the butternut squash skin side up on a cookie sheet covered with foil. Bake in the oven for 50-60 minutes, until tender.
- After baking, allow the butternut squash to cool, until it can be handled. Scoop the squash into a blender or food processor.
- Add your maple syrup, brown sugar, cinnamon, nutmeg, ginger, all spice, and lemon juice to the blender with the squash. Puree until all ingredients are incorporated and smooth.
- Pour the squash puree into a medium sauce pan. Cook on low heat with a propped up lid (I place my wood spoon under the lip of the lid.
- Allow the puree to cook, stirring frequently, for 25-30 minutes.
- Remove puree from heat and allow it to cool before placing it in a container or jar.
- Enjoy on bread, scones, muffins, oatmeal, and more!!!
How gorgeous is that?! I adore that beautiful orange color, and it is even prettier on oatmeal and bread. It is sweet with the perfect amount of spices, and it tastes like all the goodness of fall in one bite. Ian even loves it too. 🙂 I hope you will give this twist on apple butter a try!
Have you had apple butter or pumpkin butter before?