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!