Try this recipe with any hard-shelled winter squash, such as kabocha, buttercup, butternut or pumpkin. Or use a variety for deeper flavor. Refrigerate leftover squash butter up to 5 days.
- 2 lbs. winter squash, peeled and cut into 3-inch pieces (6 cups)
- 3 medium cloves garlic, unpeeled
- 1/2 cup diced onion
- 1/4 cup pure maple syrup
- 2 Tbs. olive oil
- 1 1/2 tsp. cider vinegar
- 1 1/2 tsp. salt
- 1/4 tsp. cracked black pepper
Preheat oven to 400°F. Line cookie sheet with parchment paper. In large bowl, combine squash, garlic and onion.
In small glass measuring cup, combine maple syrup, oil, vinegar, salt and pepper; mix well with fork. Pour over squash mixture and toss until well coated. Transfer to prepared sheet, spreading evenly. Roast until squash begins to brown, 35 to 40 minutes.
Remove squash mixture from oven; set aside to cool. Transfer to food processor, discarding any pieces that are too browned. Process until mixture is smooth and creamy.
- Calories: 21
- Carbohydrate Content: 4 g
- Fat Content: 1 g
- Fiber Content: 1 g
- Sodium Content: 1 mg