Butternut Squash Butter

Forget pumpkin butter and treat yourself to a delicious homemade squash butter made with butternut squash and warming spices instead! A fall favorite this recipe is a must have for the season.

Fall is clearly in full swing in my kitchen.  Apples are in abundance, an entire shelf in my kitchen has been dedicated to an ever growing collection of various pumpkins and winter squash, and that’s not to mention the copious amounts of cinnamon and ginger that have been finding their way into almost everything I make these days.  The sweet and spicy smell of the season lingers sweetly in the air already.

Thick and spreadable pumpkin butter embodies the tastes of the season and is a recipe everyone should have in their collection.  Silky, velvety and rich with sweet warming spices, it’s like the best of pumpkin pie in a spreadable form. It’s also good on virtually everything.  But did you know you don’t have to use pumpkin, you can also use butternut squash!

What is Squash Butter?

Squash butter is everything you love about pumpkin butter but made with butternut squash instead.  Butternut squash, maple syrup and warming spices combine to make a delicious homemade butter that’s ready to slather on anything you can think of. The smooth and fairly fiber-less flesh of butternut squash makes it a wonderful substitute for traditional pumpkin with its delicate flavor and easy prep.  Split, scoop, roast and it’s ready to use. Smooth and creamy without a hint of cream or butter it’s rich with the concentrated flavor of squash and spice. 

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe.  As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

• Butternut Squash – You’ll need a whole medium sized butternut squash for roasting. 
• Maple Syrup – Maple syrup is our sweetener and pairs well with the spices in the butter.
• Spices – I like a combination of cinnamon, cloves, nutmeg and star anise but you can use your favorite combination of spices or substitute a pumpkin spice blend if you’d prefer.
• Vanilla – You can use vanilla extract or a vanilla bean if you’re feeling fancy.
• Lemon Juice – A squeeze of fresh lemon juice brightens the flavors.

How to Make Squash Butter:

1. First you’ll halve your butternut squash and roast it in the oven until tender throughout.  Then you scoop the flesh out into a food processor and blend it before adding the maple syrup and spices.
2. Next you’ll pour the mixture into a saucepan and let it simmer on the stove until it thickens.  Ladle the butternut butter into jars and let them cool to room temperature before refrigerating and you are done!

However you choose to use it, this maple squash butter may fast become your new fall favorite, and since it’s the season of giving and receiving feel free to double the recipe and make an extra jar for a friend!

How to Use Squash Butter:

Here are a few ideas for how to use your squash butter.

• Stir it into a latte or hot chocolate.
• Swirl it into homemade ice cream.
• Mix it into smoothies.
• Dollop it over yogurt or in parfaits.
• Blend it into cake or muffin batter.
• Use it as a dip for fresh fruit.
• Eat it straight from the spoon!

More Fruit Butters:

• Easy Pumpkin Butter
• Cranberry Pear Butter

Continue to Content

Yield: 2 small jars

Butternut Squash Butter

Cook Time: 1 hour

Inactive Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Forget pumpkin butter and treat yourself to a delicious homemade squash butter made with butternut squash and warming spices instead!

Print

Ingredients

• 1 ½ to 2lb butternut cut in half, seeds removed
• Filtered water for roasting
• ½ cup/120ml maple syrup
• ½ teaspoon vanilla extract
• ⅛ tsp ground cloves
• ⅛th teaspoon ground nutmeg
• The juice of 1 small lemon or ½ a large one
• 1 cinnamon stick
• 1 whole star anise

Instructions

1. Preheat the oven to 400F.
2. Place butternut squash halves on a large parchment-lined baking sheet with the cut side down. Add a few Tablespoons of filtered water to the bottom (this creates steam as it roasts). 
3. Place a piece of parchment over the squash, then cover with a aluminum foil and seal around the edges of the baking pan. 
4. Roast the squash for 40-45 minutes or, until the flesh is tender when pierced with a fork.
5. Once the squash is cool enough to handle scoop out the flesh and add to the bowl of a food processor along with the maple syrup, vanilla, ground cloves, ground nutmeg and lemon juice and puree until smooth. 
6. Pour the mixture back into the saucepan adding the cinnamon stick and star anise.
7. Bring to a simmer, reduce heat and cook uncovered over low heat, stirring frequently for 20 to 25 minutes or until thick. (It may spatter so keep an eye on it.)
8. Remove from heat; remove cinnamon stick and star anise and ladle into jars.
9. Cover, let cool to room temperature and store in refrigerator for a few weeks or the freezer for up to 6 months.

Notes

Variations:

Substitute 1-2 teaspoons of pumpkin pie spices for the whole and ground spices.

Use canned butternut squash instead of roasting.

Storage:

Store in refrigerator for a few weeks or the freezer for up to 6 months.

Dietary Info:

Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Nut-Free, Dairy-Free, Paleo, Refined Sugar-Free

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.