Butternut Squash Butter

Butternut Squash Butter

From http://wholefoodswholeme.wordpress.com

Ingredients

1 whole butternut squash

1 cup applesauce

cinnamon

ground ginger

2 TBSP light brown sugar

1 TBSP maple syrup

recipe:

1. preheat oven to 200C/400F. cut the butternut squash in half, spoon out the seeds/pulp, and place skin-side up on baking sheet. bake for about 30-35mins.

2. once done, scoop out the flesh into a bowl. it should automatically be a pureed texture.

3. next, put 425g/15oz into a saucepan, with the applesauce, maple syrup (you could use honey/agave in place of this, to your liking), a generous sprinkling of cinnamon, and a dash ginger. you can add any spices you want at this point (cloves, allspice, etc.). you can keep the remaiining squash puree for something else, like…. squash oatmeal?! (NB. you could use a 15oz can of squash puree if you can get it. but it’s not available here, and anyway – fresher the better!) (NB2. also, if you want a really smooth texture for this, i suggest you puree this in a food processor.)

4. this is where you have to be patient. mix all this well, place on low-medium heat, and reduce like crazy! it took me about 40mins to get to the extremely thick, buttery consistency that i wanted. but toally worth it. i stirred it quite often, but i think as long as it doesn’t burn, and the heat isn’t too high, you don’t have to be that watchful over it.

once textured as you want it (in my opnion, thicker the better), it’s done! cool, then place in jar or container and keep in fridge.