Roasted Squash Butter
Try this recipe with any hard-shelled winter squash, such as kabocha, buttercup, butternut or pumpkin. Or use a variety for deeper flavor. Refrigerate leftover squash butter up to 5 days.
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Try this recipe with any hard-shelled winter squash, such as kabocha, buttercup, butternut or pumpkin. Or use a variety for deeper flavor. Refrigerate leftover squash butter up to 5 days.
Preparation
- Preheat oven to 400°F. Line cookie sheet with parchment paper. In large bowl, combine squash, garlic and onion.
- In small glass measuring cup, combine maple syrup, oil, vinegar, salt and pepper; mix well with fork. Pour over squash mixture and toss until well coated. Transfer to prepared sheet, spreading evenly. Roast until squash begins to brown, 35 to 40 minutes.
- Remove squash mixture from oven; set aside to cool. Transfer to food processor, discarding any pieces that are too browned. Process until mixture is smooth and creamy.
Nutrition Information
- Serving Size Makes 3 cups
- Calories 21
- Carbohydrate Content 4 g
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 1 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g