Spiced Butternut Squash Butter

Put your squash cubes on a greased (or lined) baking sheet and bake at 400 degrees (F) for one hour, or until soft and golden.**(Note: I was lazy and didn’t peel my squash before baking. Then after roasting I just pared off the skin and called it good!)

Throw your squash in a food processor or blender, then whiz it up good.

Throw in the rest of your ingredients and blend away, until you have dreamy, spiced, buttery butternut butter (sorry ’bout that – I like the word butter).

You’ll notice the butter was really nice and thick at this point. So I simply scraped it into a jar and stuck it in the fridge.

But . . . If your squash is a bit more watery, you might want to thicken it up a bit. No problemo! Just stick it in a heavy saucepan on medium heat and cook (stirring often) until it thickens up a bit. Then . . . put it in a jar. (It should keep in the refrigerator for about 2 weeks).

Serve thickly slathered on:
Soft homemade buns
Muffins
Cornbread
Pancakes and waffles
As an oatmeal topping
Swirled into Greek yogurt
and of course, toast!