Nov 08, 2013
Delicata Squash Butter
Move over apple butter. Step to the back of the line, pumpkin butter… Delicata is in town! Okay, I know that was corny. But this is the year I discovered the sweet, nutty and rich profile of the Delicata squash. Of course, I bought WAY too many of them when they were in season (for about 2 weeks last month). I didn’t know that, due to their thin skins, they don’t stay fresh as long as other squashes do. So I had a talk with the last of them this morning and they all agreed that BUTTER was a cool idea. Yeah. Why not? It’s scrumptious!
Lay it on some toast or spoon it over your morning oatmeal for a heaping helping of carotenoids (you know, those healthy plant pigments) and a good amount of resistant starch to boot. If you don’t have any Delicata, fear not. This recipe also works great with butternut squash which is available year round.
This healthy butter is a cinch to make with minimal ingredients and effort.
- 2 cups roasted delicata squash (about 3 medium sized squash)
- 2 tsp pumpkin pie spice
- 2 TBS pure maple syrup (Grade B is best)
- 1 TBS fresh lemon juice
- Preheat oven to 400° F.
- Slice squashes in half lengthways, scoop out seeds and place face down in a baking dish.
- Add a small amount of water and bake until tender (about 30-40 minutes).
- Let cool and scoop out the flesh until you have 2 cups worth. If you have extra, save it for soups or smoothies!
- Place the squash and the other ingredients in a blender and blend until smooth, scraping down the sides if needed as you go.
- Store in the refrigerator for up to 2 weeks.
Makes one pint. Enjoy!