Description
Spiced Pumpkin Butter is a silky, sweet spread made with roasted butternut squash, warm spices, and maple syrup—perfect for toast, pancakes, or gifting during fall.
Ingredients
Scale
- 1 butternut squash (or other pumpkin, about 2.2 lbs / 1 kg with seeds and skin on)
- 1–2 tablespoons coconut oil
- ½ cup (120ml) unsweetened apple juice
- ¼ cup (60ml) maple syrup
- ¼ cup (50g) dark brown sugar
- Juice of ½ lemon
- 2½ teaspoons pumpkin spice
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C). Halve the squash, scoop out seeds, and brush with coconut oil. Place cut-side down on a baking sheet and roast for 45–60 minutes until tender.
- Scoop out the flesh and blend until smooth.
- In a saucepan, combine the puréed squash with apple juice, maple syrup, brown sugar, lemon juice, pumpkin spice, and salt.
- Simmer over low heat for 20–30 minutes, stirring often, until thick and glossy.
- Let cool, then transfer to a jar. Store in the fridge for up to 2 weeks.
Notes
- Use any type of sweet pumpkin or squash for this recipe.
- Adjust sweetness to taste by adding more maple syrup or sugar.
- Stir frequently while simmering to prevent sticking or burning.
- Delicious on toast, stirred into oatmeal, or swirled into yogurt.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 25
- Sugar: 3g
- Sodium: 10mg
- Fat: 0.5g
- Saturated Fat: 0.3g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 0.3g
- Cholesterol: 0mg