Apples and pumpkin make delicious “butters”, but we love the winter flavors of butternut squash, cinnamon and vanilla in this sweet “fruit” spread. Smear over toast, whisk into pancake batter or fold into Greek yogurt.
Makes about 3 cups
Ingredients
SERVINGS: 3 Cup(s)
- 1 butternut squash (about 3 pounds), halved and seeded
- 1 cup apple cider
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Pinch ground cloves
- Pinch salt
- Juice of one lemon
Instructions
Heat oven to 400°. Place squash cut side down on a rimmed baking sheet. Roast until tender, 35 to 45 minutes. Cool slightly, then scrape the flesh into a blender or food processor and puree until smooth. Transfer the mixture to a saucepan and stir in the cider, brown sugar, cinnamon, cloves and salt. Simmer gently until thickened, about 20 minutes. Stir in lemon juice, cool and store in a clean sterilized jar or in an airtight plastic container, where it will keep for up to two weeks.
