Fall is definitely here my friends! Time for Pumpkins, Squash and Apples of all varieties!
I lived in Midwest USA for most of my life and every year we gardened, canned, dehydrated and preserved vegetables and fruits. Preserving foods in all ways through dehydrating, freezing and canning has been something I have always enjoyed.
Nothing like summer fruits and vegetables when snow is on the ground!
Now that we have downsized and moved to the Southeast region of the US we don’t feel the fall temperature changes nor do we see the beautiful color changes. I didn’t think I would miss it but I do so this week I decided I would have to make and share one of my favorites.
Pumpkins, Squash and Apples make amazing butters. The smell of cinnamon and cloves in the air brings back wonderful memories. I used to can butters and include them in Christmas packages to family and friends. Nothing like gifts made from the heart!
Maple Butternut Butter
This is amazing on toast, pancakes, smoothies or even ice cream!
I Used
- Butternut Squash
- 1/2 cup Organic Maple Syrup
- 1/2 teaspoon Vanilla
- 1 teaspoon Anise
- 2 teaspoons Cinnamon
- 1 teaspoon Allspice
- 1 teaspoon Cloves
- 2 tablespoons Fresh Lemon juice
Butternut squash is easy to work with. It isn’t stringy like pumpkin and the best part…adding these wonderful spices will make your butter taste like pumpkin! Without the work! Butternut is full of fiber, Vitamins A & E and potassium. Great for heart health and blood pressure
I like to bake-steam the squash; it makes it so tender and full of flavor. Wash and cut the Butternut squash in half lengthwise.
Remove the seeds but feel free to keep them! Nothing like starting early for seed needs for next year. I’m keeping these for @mountainjewel. They love squash…I know they'll be pleased!
Place the squash face down in a baking dish, add a little water for steaming. Cover with parchment, cover the pan with foil and bake at 400 for 1 hour.
While the squash is baking add the maple syrup and all of the spices into a saucepan. Heat until it begins to simmer. Then turn it off, cover and let it sit until the squash is done.
When the squash has cooled enough so that you don’t burn your hands remove the skin and place in your favorite food processor. I have my trusty food processor which my father gave me 42 years ago….yep!
Process the squash until smooth, then add the Maple Syrup mixture along with the Lemon juice and blend until fully incorporated. Now, I like to slow cook this for a while. The flavors really become richer and the butter thickens. And….my house smells like heaven!!! Definitely a bonus right?
I generally let this cook on low for 3 or 4 hours, but if you want a thicker butter let it cook longer!
Oh my! I think we’re good to go here!
You can freeze this if you want, can it as well! This recipe made about 1 1/2 pints of butter.
I’ll just refrigerate this as I’m sure it won’t last too long!
I hope you’re enjoying this fall season my friends. This was so fun to make, I can’t wait to share it with my family when they visit. I would love to hear about your favorite fall foods, do share!
I’m so glad you stopped in!
And as always, blessings to you all!