Name: Roasted Maple Squash Butter
Yield: Makes about 3 cups (30 oz/900 g)
Ingredients: Sugar pumpkin or other winter squash, 1 small, about 4 lb (2 kg); Nutmeg, ¼ teaspoon freshly grated; Sea salt, ½ teaspoon; Ground cardamom, ¼ teaspoon; Spiced rum, 2 tablespoons; Brown sugar, ¾ cup (6 oz/185 g) lightly packed; Grade A maple syrup, ¼ cup (3 fl oz/85 g); Canola oil, 1 tablespoon; Ground cinnamon, 1 teaspoon

Preparation info

Makes about
3 cups

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

Store-bought versions of this autumnal treat are often too sweet and come with a hefty price tag. Here, the cozy flavor of roasted winter squash is intensified with chai spices and a big splash of rum. Serve it with scones or pancakes or swirled in vanilla ice cream.

Ingredients

Sugar pumpkin or other winter squash, 1 small, about 4 lb (2 kg)
Canola oil

Method

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Halve the pumpkin, then scrape out the seeds and strings and discard. Cut the pumpkin into wedges, peel the wedges with a sharp vegetable peeler, and then cut into 2-inch (5-cm) chunks. Put the

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Roasted Maple Squash Butter

Ingredients

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