Spiced Butternut Squash Butter

1. 1

   Put your squash cubes on a greased (or lined) baking sheet and bake at 400 degrees (F) for one hour, or until soft and golden.**(Note: I was lazy and didn't peel my squash before baking. Then after roasting I just pared off the skin and called it good!)

2. 2

   Throw your squash in a food processor or blender, then whiz it up good.

3. 3

   Throw in the rest of your ingredients and blend away, until you have dreamy, spiced, buttery butternut butter (sorry 'bout that - I like the word butter).

4. 4

   You'll notice the butter was really nice and thick at this point. So I simply scraped it into a jar and stuck it in the fridge.

5. 5

   But . . . If your squash is a bit more watery, you might want to thicken it up a bit. No problemo! Just stick it in a heavy saucepan on medium heat and cook (stirring often) until it thickens up a bit. Then . . . put it in a jar. (It should keep in the refrigerator for about 2 weeks).

6. 6

   Serve thickly slathered on:

7. 7

   Soft homemade buns

8. 8

   Muffins

9. 9

   Cornbread

10. 10

    Pancakes and waffles

11. 11

    As an oatmeal topping

12. 12

    Swirled into Greek yogurt

13. 13

    and of course, toast!

* Per serving · 4 servings · Values may vary.

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