This recipe for Butternut Squash Butter first appeared on Mama.Mommy.Mom. on October 7, 2012.
Hey, y’all! It’s been an amazingly cool week outside and I am craving Fall flavors. I know some of you are jealous because you’re still fighting the heat, but don’t worry… I’ll probably be dealing with my fair share of warm days before we see any real cold set it. We are already seeing signs of the changing seasons though, mostly in the trees. Our yard is full of leaves, yet the grass is still growing and the lawn mower needs to be fired up this weekend. Reds, Yellows, Browns and Oranges – they are gorgeous, but they won’t stay around for long. I love the orange ones, they remind me of pumpkins and other Fall bounty (like Butternut Squash).
When most people think ‘fall’ and ‘orange’, their minds immediately go to pumpkins. Pumpkins are great, but my favorite orange food for fall? Butternut Squash. Seriously. As I’m about to prove, this is one heck of a versatile veggie (or is it a fruit?) Butternut squash makes an amazing base for soups, you can roast it, you can smash it, it’s a fantastic ‘first food’ for babies, and you can make a ‘butter’ out of it that no one will believe is squash.
- 1 Butternut Squash (Medium to Large)
- 1/2 Teaspoon Salt
- 2 Teaspoons Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/2 Cup Brown Sugar
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Water
- Preheat your oven to 350 degrees.
- Split the squash lengthwise and scrap out the seeds.
- Place the squash cut side down in a 9 x 13 baking dish.
- Add enough water to come about 1/2″ up the side of the pan.
- Bake the squash for 60 minutes, or until fork tender.
- Remove from the oven and allow it to cool until it can be handled with ease.
- Using a spoon, scrap the squash flesh from the peel into a sauce pan.
- Add the remaining ingredients, stir to mix well and cover.
- Simmer over medium heat, stirring occasionally, for 15 minutes.
- Transfer the squash mixture to the blender (or use an immersion blender) and blend until smooth. The squash butter can be stored in the refrigerator for about a week, you can freeze it or can it to preserve it for several months..
Seriously, guys… this stuff was no joke. I could have eaten this until it made me sick. Even my kids were all over it. Both turned their noses up at squash anything, but after I got a bite of it in them, I couldn’t keep them out of it. No one will believe you are feeding them squash, I promise!
This was absolutely delicious on toasted English Muffins or straight out of a bowl with a spoon.