‘Tis the season for orange food, candy that is corn, and pumpkin spice up the yin-yang.
Please, do not get me started.
Now that Halloween is over, and the weather in New England can’t decide if it wants to be fall or winter,
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.
But first, I propose a topic:
The butternut squash is neither a butter nor a nut.
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.
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.
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.
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.
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.
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.
02 Nov This entry was published on November 2, 2014 at 8:57 pm. It’s filed under Breakfast, Recipes, Snacks, Spread, Uncategorized, Vegetables and tagged Butter, Butternut Squash, Canning, Cinnamon, Orange, Pumpkin, Pumpkin Spice, Spices, Spreads, Squash, Thanksgiving. Bookmark the permalink. Follow any comments here with the RSS feed for this post.
2 thoughts on “Like Butter”
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So yummy, I can’t wait to try this recipe. I love your pictorial and painting.
Thanks, Sharon!! Hope you like it!