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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.
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
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 1 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 1 mg
- Sugar Content 0 g