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Spiced Kabocha Squash Butter
Credit:
Alpha Smoot
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
1 medium kabocha squash, halved and seeded
1 cup apple cider
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Pinch of kosher salt
Gallery
Spiced Kabocha Squash Butter
Credit:
Alpha Smoot
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 3 cups
Gallery
Spiced Kabocha Squash Butter
Credit:
Alpha Smoot
Spiced Kabocha Squash Butter
Credit:
Alpha Smoot
Spiced Kabocha Squash Butter
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 3 cups
Recipe Summary
prep: 25 mins
total: 1 hr 20 mins
Yield: Makes 3 cups
prep: 25 mins
total: 1 hr 20 mins
prep:
25 mins
total:
1 hr 20 mins
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 1 medium kabocha squash, halved and seeded
- 1 cup apple cider
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- Pinch of kosher salt
Directions
Preheat oven to 400 degrees. Roast squash cut-side down until soft, 45 to 50 minutes. Let cool slightly, then scoop flesh into the bowl of a food processor (discarding skins). Process until smooth (if it’s too dry, add up to 1/3 cup water).
Combine 2 cups squash puree (reserve remainder for another use), cider, maple syrup, spices, and salt. In a medium saucepan, cook over medium heat, stirring often, until thickened, about 20 minutes. Let cool completely. Store in an airtight jar in refrigerator up to 2 weeks.
Reviews
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Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Spiced Kabocha Squash Butter
- of Reviews
Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Spiced Kabocha Squash Butter
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
