My goal this week was to try to make apple butter for the first time.
Only problem is… it’s kinda hard to make when you don’t have any apples and the grocery store seems forever away (translation: when you’re just plain lazy to leave your house).
So, I did not achieve the above goal. Bummer.
Rather, I took advantage of the butternut squash lined up on the kitchen counter and what did I get… Butternut Squash Butter!
I mean, “butter” is in the name of the squash. It just seemed that it was begging to be made into a delicious spread. So, I just created the inevitable.
And oh boy, isn’t this autumn in a jar. Both in smell and taste.
Forget spreading the butter on something- I just attack it with a spoon 😉
Butternut Squash Butter (Paleo)
2 and 1/2 cups cooked and puréed butternut squash (make sure it’s nice and smooth!)
1/4 cup pure maple syrup
2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1/4 tsp dried ginger
1/8 tsp allspice
1/8 tsp cardamon
Combine all ingredients in a pot and cook on the stove over LOW heat for 45 minutes. Stir every so often. Afterwards, let cool to room temperature, transfer to a jar with a sealed lid, and place in the fridge overnight. Spread butter on whatever you like the next day- or just attack it with a spoon! Store in the fridge.