Butternut Squash Butter

You always hear about apple butter this, or pumpkin puree that, but butternut squash butter has a very nice flavor profile that could be adapted to many recipes. For example, you can use this butternut squash butter in a cheesecake to have a fall-flavored cheesecake other than pumpkin! You can also make appetizers like a fall harvest crostini with apples, goat cheese, walnuts, and balsamic vinaigrette! You can also use this as a filling to hand pies or make a no-bake cheesecake.


I recently made this butter in a very quick manner. If you are looking to make this but don't want to spend the time, use frozen butternut squash! I find mine at Aldi. Check out the quick version of the recipe for details! It takes approximately 25 minutes.


Ingredients:

Quick way- Frozen Butternut squash

- 2 10 oz bags frozen butternut squash

*1/2 tsp salt

*1-2 tsp cinnamon (depending on your use)

*1/4 tsp nutmeg

*1/4 - 1/2 cup light brown sugar (depending on your use)

*1 Tsp Vanilla Extract

*1/2 Cup Water


Using Raw Butternut Squash

*1 Butternut Squash (Medium to Large)

*1/2 tsp salt

*1-2 tsp cinnamon (depending on your use)

*1/4 tsp nutmeg

*1/4 - 1/2 cup light brown sugar (depending on your use)

*1 Tsp Vanilla Extract

*1/2 Cup Water


Depending on what you make the butter for, you can add more or less of the ingredients. For enjoying toast and more savory dishes, I suggest using less sugar and cinnamon. But if you will be using it as a puree for cheesecake use the larger quantities!


Directions for the Quick Way:

1) Place the frozen butternut squash in a pot. Add 1/2 cup of water and cook through. (~20 minutes).

2) Once cooked through add the spices and sugar and mix.

3) Use an immersion blender, or a regular blender once cooled, to blend the butternut squash.

4) Transfer into a container, and you are done!



Directions for Raw Butternut Squash

1) Preheat oven to 350 degrees C.

2) Cut the squash down the middle longways, and scrape out the seeds.

3) Place the squash upside down on a baking sheet and add about 1/2 inch of water to the sheet. (or to the top).

4) Bake for 60 minutes or until a butter knife easily goes through.

5) Remove the pan from the oven, drain the water, and wait until the butternut squash can be handled comfortably.

6) Scrape out the insides into a pan.

7) Add the rest of the ingredients and turn the heat to medium.

8) Mix continuously until homogenous and all the water is absorbed and the texture is thick (about 15 minutes)

9) Either use an immersion blender or wait until cooled and use a blender to make a creamy texture.

10) Transfer into a jar and refrigerate! It lasts in the refrigerator for a