Fall Squash & Maple Butter

Name: Fall Squash & Maple Butter
Ingredients: Olive oil, for drizzling; 2 splashes of aged sherry vinegar; 1 lb soft unsalted butter; Kosher salt; ½ cup finely chopped fresh sage or marjoram leaves; ½ cup finely chopped fresh sage or marjoram leaves; 2–4 teaspoons Maldon salt; ¼ cup pure dark maple syrup; Many large cracks fresh black pepper; 1–1½ lb fall squash of choice, peeled, seeded, and cubed

Preparation info

Difficulty
Easy

Appears in

Flavors from the Farm

By Emma Hearst

Published 2024

About

Ingredients

1–1½ lb fall squash of choice, peeled, seeded, and cubed
2 splashes of aged sherry vinegar
Olive oil

Starter
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F. Pile the squash on a sheet pan and toss with a splash of the vinegar, a drizzle of oil, and a big pinch of salt. Spread in a single layer and bake until soft, about