Like Butter

‘Tis the season for orange food, candy that is corn,
and pumpkin spice up the yin-yang.


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Please, do not get me started.

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Now that Halloween is over, and the weather in New England can’t decide if it wants to be fall or winter,

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I propose an alternative squash to talk about, obsess over, and commercialize until you’re ready to switch to things like egg nog spice and gingerbread spice.

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Butternut Squash.

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But first, I propose a topic:

The butternut squash is neither a butter nor a nut.


Discuss.

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It’s smoother than pumpkin. Maybe not as carve-able, but definitely easier to clean. And certainly just as delicious.


So no, it is not a nut. But I decided I’m making it a butter, because I’ll take any excuse I can get to say butter twice in one phrase.

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And this Butternut Butter is so good, I think Linda Richman herself might get verklempt. Make this, and maybe some coffee, and then talk amongst yourselves.
No big whoop.

Butternut Butter

1 medium sized butternut squash, peeled and cubed
1/2 cup pure dark amber maple syrup, plus 1/4 cup, divided
1/2 tsp kosher salt
1/2 cup vanilla almond milk
2 tsp pure vanilla extract
1 tbsp honey
11/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground clove
1/2 tsp ground all spice
1/4 tsp ground cardamom (optional)

Toss the cubed butternut squash with 1/2 cup of maple syrup and 1/2 tap kosher salt in a large baking dish, (I used a glass 9 x 13 pan), and bake in the center of a 400° F oven for about 40 minutes.

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If the syrup gets too brown or bubbly, turn the oven down to 375° F and toss the cubes with a spatula.

When the squash is fork-tender, take it out and let it cool completely.

Pour the squash, and any remaining syrup from the pan into a large saucepan.

Add in the additional 1/4 cup of syrup, the almond milk, honey, vanilla, and all of the spices. Toss and cook over medium-low heat for a few minutes, smooshing the cooked squash into a paste.

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Using an immersion blender, liquify the mixture so it is smooth with no lumps. If it is too thick, add a couple more splashes of almond milk and combine.

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At this point you could serve immediately with toast-cookies-graham-crackers-apples-or-anything-you-put-butter-or-peanut-butter-on-really or, you could go all out and jar the stuff for later use.

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Personally, I think it should be enjoyed as soon as possible, amongst friends or with a little scoop stirred into a hot cup of coffee.
Ya know. No big whoop.

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This entry was published on November 2, 2014 at 8:57 pm. It’s filed under Breakfast, Recipes, Snacks, Spread, Uncategorized, Vegetables and tagged , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Like Butter

  1. Sharon Mann on said:

    So yummy, I can’t wait to try this recipe. I love your pictorial and painting.

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