SPICED KABOCHA SQUASH BUTTER
This spread, similar to pumpkin butter, is great to have in the fridge. Pair it with apples (as a nut-free substitute for peanut butter), or layer it on toast with Neufchatel cheese.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h20m
Yield Makes 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Roast squash cut-side down until soft, 45 to 50 minutes. Let cool slightly, then scoop flesh into the bowl of a food processor (discarding skins). Process until smooth (if it's too dry, add up to 1/3 cup water).
- Combine 2 cups squash puree (reserve remainder for another use), cider, maple syrup, spices, and salt. In a medium saucepan, cook over medium heat, stirring often, until thickened, about 20 minutes. Let cool completely. Store in an airtight jar in refrigerator up to 2 weeks.
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