Scale
Ingredients
- 2 cups winter squash puree *
- juice from 1 small lemon
- 6–8 tbsp coconut sugar or cane sugar (depending on your sweet tooth)
- 1 tsp freshly grated ginger root
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- Tiny pinch of black pepper (optional)
Instructions
- Combine all of the ingredients in a wide saucepan. Stir well, then gently bring the mixture to a low boil over medium high heat, stirring often. Once it starts to sputter, turn the heat down to medium low. Cook the mixture over medium low for about 30 minutes, stirring often, until it has thickened and reduced by a quarter. Taste the mixture as it cooks and add more spices if you wish. Cool the butter, then store it in an airtight container in the fridge. Pairs well with toast, oatmeal, yogurt, etc. Makes about 1 1/2 cups.
- *to make your own winter squash puree, cut 2 small/medium winter squashes in half lengthwise. Scoop out all of the seeds, then place the halves cut side down onto a lined baking sheet. Roast them in a 375 degree oven for about 45 minutes or until the flesh is very soft. Once the squash is ready, remove it from the oven and let it cool until you are able to handle it safely. Scoop the flesh away from the skin and puree it in a blender or food processor until smooth. Leftover puree can be stored in the fridge or freezer.
Notes
Recipe and Images by Courtney West @Sweetmiscellany
