Everyone’s heard of pumpkin butter, but with so much butternut squash at my fingertips, I wanted to make butternut butter. I used this recipe from Eat, Live, Run as a guide. Thankfully, I also had one big assistant and one little assistant for the project!
We started by weighing the squash, because the amount of squash will drive how much of the other ingredients you need. However, I cut way back on the sugar from the original recipe – this squash is so sweet on it’s own, you just don’t need that much. This scale is truly an antique, but it still works.
My big assistant did all the peeling and slicing, and I roasted the squash in the oven. Then my little assistant helped to measure all the other ingredients and put them in the food processor along with the roasted squash.
My big and little assistants teamed up for the most exciting part – pushing the buttons on the food processor.
The original recipe called for putting the mixture on the stove to thicken, but ours was already quite thick at this point. I did put it on the stove to heat through, but then we were done and ready to put it in glass jars. The little assistant got a snack of plain yogurt with a spoonful of butternut butter, which he loved! I spread some on a piece of whole wheat toast later on, and really enjoyed this fall treat.
Butternut Squash Butter
1 (4 lb.) butternut squash, peeled and sliced thinly
1/4 c. brown sugar
2 1/2 t. pumpkin pie spice
1 1/2 t. vanilla
2 T lemon juice
Place butternut squash slices in a single layer on a cookie sheet and roast at 400F for 20-25 minutes. Repeat this process until all the squash is roasted. Place squash, sugar, pumpkin pie spice, vanilla, and lemon juice in a food processor and blend until smooth. Place mixture in a pan on the stove and cook until thickened, as needed.
-Recipe adapted from Eat, Live, Run