Butternut Squash Butter
This fantastic butternut squash butter recipe is SO easy to make and extremely impressive! Serve with crusty bread or challah.
Servings: 8
Ingredients
- 8 ounces unsalted butter softened
- 1 medium butternut squash peeled and cubed
- 2 tablespoons extra-virgin olive oil
- 2 to 3 tablespoons honey
- dash of nutmeg optional
- Kosher salt and freshly ground black pepper
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!
Nutrition
Calories: 54kcal | Carbohydrates: 4g | Protein: 0.03g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 0.4mg | Potassium: 3mg | Fiber: 0.01g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 0.03mg | Calcium: 1mg | Iron: 0.04mg