Roasted Squash Butter
Beautiful, silky smooth, deeply spiced, ultimate fall comfort food. Perfect for spreading on a nicely toasted piece of fresh sourdough!
Servings 4 cups
- 3 1/2 cups simple syrup saturated roasted squash (This was the no waste by product of my Squash Simple Syrup recipe! *Could approximate with method in notes.)
- 1/2 cup water
- 1/2 cup agave
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Add all ingredients to a pan over medium heat. Bring it to the boil and let simmer a minute.
- Pour entire contents into a blender and process until silky smooth, about 2 minutes of off and on plus scraping down. This mixture is going to be thick, almost doesn't cycle in the blender. You could add more water to make it easier but then you're going to have to simmer longer on the back end.
- Rinse pan quickly to get rid of any extra chunks, return pureed mixture to the pan and put back over medium low heat.
- Once it is bubbling lightly, turn down heat and simmer for 5 minutes.
- Remove from heat and pour into mason jars. Put lids on and let cool. Store in refrigerator for up to a week!
This was the byproduct of my testing a squash simple syrup recipe and not wanting to lose all that beautiful sweetened squash. You could make this squash butter directly without making the simply syrup but where’s the fun in that? Okay, if you don’t want to make the simple syrup here’s an approximation: 1 hr roasted squash @ 400 degrees F, let cool a bit and remove the seeds and skin. Add all ingredients above plus 1/4 c water + 1/4 c sugar. Add a bit to the simmering time to make it the correct consistency. I haven’t tested this method yet but I’ll probably do so soon. Let me know how it goes if you do!