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Quick & Easy Butternut Squash Butter

by on November 17, 2010 in Canning November 17, 2010 Canning
See post on EatLiveRun’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A sweet and spicy spread that’s delicious on toast, scones or even pancakes.

Ingredients

  • 1 whole Butternut Squash, About 3 Pounds Total
  • ½ cups Brown Sugar
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Vanilla
  • ⅛ teaspoons Salt
  • ½ whole Lemon, Juiced

Preparation

Peel and slice squash. Roast on a lined baking sheet at 400 degrees (F) for about thirty minutes, or until very tender. Remove from oven and let cool.

Combine roasted squash with all remaining ingredients in a blender or Vita-Mix. Puree until smooth.

Transfer to saucepot and cook on medium/low heat for twenty minutes, until thick and smooth.

Let cool and store in a clean sterilized jar or in tupperware, where it will keep for about two weeks.

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ProdigalChef on 12.5.2010

I am a shameless butternut squash addict, and for all the ways I’ve eaten and prepared it, this is getting filed away under one of my favorites. I toasted some homemade english muffin bread, smeared it with a bit of fat free cream cheese and then topped it off with your butternut squash butter. Delish! I’m thinking about using that combo for some stuffed french toast (maybe with a little orange zest in the milk/egg combo?). Thanks so much!

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