Quick & Easy Butternut Squash Butter

1. 1

   Peel and slice squash. Roast on a lined baking sheet at 400 degrees (F) for about thirty minutes, or until very tender. Remove from oven and let cool.

2. 2

   Combine roasted squash with all remaining ingredients in a blender or Vita-Mix. Puree until smooth.

3. 3

   Transfer to saucepot and cook on medium/low heat for twenty minutes, until thick and smooth.

4. 4

   Let cool and store in a clean sterilized jar or in tupperware, where it will keep for about two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.