Spiced Squash Butter

This fragrant squash butter is a blend of homemade butternut squash purée and warming spices simmered down into a lush, spreadable consistency. Canned pumpkin can be used for convenience, but fresh purée will enhance the final flavour. Approximately 3–3 ½ lbs of butternut squash will yield 3 cups of purée, or use two 398ml cans of pumpkin purée.

By Heidi Richter / Photography By Heidi Richter | October 25, 2021

Ingredients

3 cups butternut squash purée*
1/2 cup unpacked brown sugar
1/4 cup maple syrup
1/3 cup filtered water
1 Tbsp ground cinnamon
1 tsp vanilla extract
1 Tbsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/8 tsp ground cloves
1/4 tsp sea salt

Instructions

For the Purée:

Preheat oven to 375°F and line a large baking tray with parchment paper. Using a sharp knife, slice off the top and bottom of the squash, then carefully slice the squash in half lengthwise. Scoop out the seeds/stringy flesh. Place the squash cut sides down on the prepared baking tray and roast in the preheated oven for 40–50 minutes, or until a knife easily pierces through the skin and flesh. Remove from the oven and let it cool completely. Scoop out the flesh and transfer it to a blender or food processor and purée until smooth.

Because the water content of squash can vary slightly, you may need to add a few tablespoons of water to the blender/food processor to help it blend.

For the Squash Butter:

In a medium pot, add all ingredients and stir until combined. Bring mixture to a gentle boil (be careful because the bubbles will splatter). Drop temperature to low and partially cover the pot to allow some steam to escape. Simmer, stirring occasionally (watch out for splatter) for 35–40 minutes or until desired thickness is achieved—the longer it cooks, the thicker it will become. Remove from heat and cool completely. Store covered in the fridge for roughly five days, or keep frozen for up to one month.