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Butternut Squash Butter
This fantastic butternut squash butter recipe is SO easy to make and extremely impressive! Serve with crusty bread or challah (for Rosh Hashanah coming up would be perfect, too!) It’s truly a treat, can be prepped ahead of time and served at room temperature. I like to just have it with crusty bread, but you can opt to also use it for pasta sauces, or even steak as well. It’s a great side dish for any dinner party also!
This savory and sweet flavor pairing is truly unreal and the taste is just amazing!
What is butternut squash butter?
This butter recipe is basically a compound butter whipped with roasted butternut squash and honey! You can mix and match with all your favorite flavors and herbs, like sage or rosemary.
What ingredients do you need to make this butternut butter recipe?
Butternut squash: The start of the show, obviously! You can totally use other types of squash and pumpkins here to change the flavors tad.
Butter: High quality, room temperature butter is the name is the game here! We are using room temperature butter, but you can also opt to use melted butter and whip and stir with your other ingredients by hand, while waiting to harden up.
Honey: But you can also sub for sugar or brown sugar as well, here! Maple syrup will work well here also.
Optional spice add-ons: nutmeg, cloves, ground cinnamon, pumpkin pie spice, fresh vanilla bean, roasted garlic, a drizzle of browned butter to serve
Instructions to make this compound butter
Roast your squash
Begin by preheating your oven to 400 degrees. Peel, scoop out the seeds and with a sharp knife, cube your butternut squash. Place on a baking sheet with parchment with a drizzle of olive oil, salt and black pepper. Roast until fork tender, about 45 minutes to 1 hour. Set aside to cool.
Take out your butter to room temperature
In the meantime, while your squash is roasting, take out your butter to room temperature.
Whip your butter!
Next, in a food processor, hand mixer or blender, add in your softened butter, roasted butternut squash, honey, a dash of salt, pepper (if needed) and a dash of nutmeg. Pulse and whip until smooth.
Serve, or store
Set your mixture aside in the fridge (if preferred) until ready to serve. I like to serve at room temperature, but not TOO room temp where it’s super runny and melty. So I just take it out a bit before serving so it’s easy to scoop and spread.
Serve with bread or challah!
Tips, Tricks, Substitutions
Can I use anything besides butternut squash? Yes, you can use roasted sweet potatoes, any mini pumpkins or anything you have on hand!
Do I have to roast my butternut squash? You don’t have TO, I love the flavor profile and smoky add-ons it brings to this butter. But you can also just steam on the stovetop and blend from there.
I don’t want honey in this recipe, can I substitute for something else? Yes, feel free to any sort of sweetener you prefer, or omit all together if you want it less-sweet.
Can I make this vegan and dairy-free? Yes, use any plant butter, or margarine.
What are some ideas to serve with this butter? On toast, serve alongside challah, on a butter basted steak, tossed in a garlicky, lemon juice filled pasta for extra flavor (and a fun fall flare), truly anything you are using butter with, sub with this!
How long can I store this in the fridge and/or freezer? Five days in the fridge and about two to three months in the freezer.
Looking for more fall and squash recipes? More below!
- Roasted Butternut Squash Soup
- Sweet Potato and Kale Couscous with Spicy Basil Tahini
- Persimmon & Avocado Salad with a Citrus Vinaigrette
- Honeynut Squash Risotto with Fontina and Sage
If you do make this butternut squash butter recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Watch How To Make This Recipe
Butternut Squash Butter
Ingredients
- 8 oz unsalted butter softened
- 1 medium butternut squash peeled and cubed
- 2 tablespoons olive oil
- 2-3 tablespoons honey
- dash of nutmeg optional
- salt and pepper to taste
Instructions
- Roast your squash. Begin by preheating your oven to 400 degrees. Peel, scoop out the seeds and with a sharp knife, cube your butternut squash. Place on a baking sheet with parchment with a drizzle of olive oil, salt and black pepper. Roast until fork tender, about 45 minutes to 1 hour. Set aside to cool.
- Take out your butter to room temperature. In the meantime, while your squash is roasting, take out your butter to room temperature.
- Whip your butter! Next, in a food processor, hand mixer or blender, add in your softened butter, roasted butternut squash, honey, a dash of salt, pepper (if needed) and a dash of nutmeg. Pulse and whip until smooth.
- Serve, or store. Set your mixture aside in the fridge (if preferred) until ready to serve. I like to serve at room temperature, but not TOO room temp where it's super runny and melty. So I just take it out a bit before serving so it's easy to scoop and spread.
- Serve with bread or challah!
