Quick & Easy Butternut Butter

by jenna on October 14, 2010

Say it’s Thanksgiving. You’re meeting your new boyfriend’s parents for the first time and want to make a good impression.

Because first impressions are important, right?

So, after throwing all your clothes on the floor, trying on twenty different pairs of shoes, eating a slice of cake, doing jean-lunges across your living room, shopping online for new jeans and calling your mother, what do you do?

You make butternut squash butter, that’s what you do.

And then, just as you are licking the last sweet and spicy bit off your finger and wiping the last crumb of scone off your top lip, you decide this butternut butter would make a real fine housewarming gift!

And then you make more. And tie a cute orange ribbon on the top, tucking it neatly into your checked luggage underneath your new jeans, cute shoes and favorite black dress.

You’ve got this made.

This butternut butter is sweet, rich and spicy (not to mention vegan!) and is absolutely delicious on toast, scones, muffins or swirled into a hot bowl of oatmeal on a chilly morning.

Oh, and it takes only about half an hour to make!

You can totally do this.

First of all, you’ll need some roasted squash. Follow my instructions here.

When cool, peel away the skins and toss in a blender/Vita-Mix/food processor with a half cup of brown sugar, two teaspoons of pumpkin pie spice, one teaspoon vanilla, a pinch of salt and the juice of one lemon.

When it’s all smooth, dump in a pot and simmer for about twenty minutes…or until super thick and creamy.

When it’s done, you can store the butternut butter in a clean, sterilized jar or in tupperware in the fridge, where it will keep for about two weeks.

Spiced Butternut Butter

Makes about two cups

1 butternut squash (about 3 lbs), cut into rounds and roasted at 400 until very tender

1/2 cup brown sugar

2 tsp pumpkin pie spice

pinch salt

1 tsp vanilla

juice of one lemon

Combine all ingredients in a blender or Vita-Mix. Puree until smooth. Transfer to saucepot and cook on medium/low heat for twenty minutes, until thick and smooth. Let cool and store in a clean sterilized jar or in tupperware, where it will keep for about two weeks.

Try it on a cinnamon toast muffin!

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{ 85 comments… read them below or add one }

Julie October 14, 2010 at 7:42 am

Are those figs? Where are you still finding figs? I haven’t seem them for a month. : ( Do you think this recipe would work with any squash?

And I love your cute bird fabric!

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jenna October 14, 2010 at 7:45 am

Yep–try acorn! That’d be really yummy. And, yes! California figs and they’re huge! I found ‘em at Whole Foods.

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Brenna (fabuleuxdestin) October 14, 2010 at 7:43 am

Oh dear, that looks 10X better than apple butter! What if we don’t have a blender handy? If I use some elbow grease I suppose I can do this by hand…???

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jenna October 14, 2010 at 7:45 am

you could do it by hand!!! Just put the squash in a plastic bag and mash with your fist a meat mallet!

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Karen October 14, 2010 at 10:32 am

Brenna – You might try a potato masher; the texture will be a bit coarser, but it will get the job done.

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Jasmine @ Eat Move Write October 14, 2010 at 7:47 am

What a pretty gift idea. I think that would make a great pitch in or even Christmas present. Nice.

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Andrea October 14, 2010 at 7:50 am

Wonderfully different! Thanks for the fun and fall-flavored recipe, Jenna!!

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Beth @ Beth's Journey to Thin October 14, 2010 at 7:54 am

Woah that looks AMAZING!!!! I want to make that for Christmas gifts for my family this year!

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Ashley October 14, 2010 at 7:54 am

Oooh, I reallllly love that little plate…I also love that you have doily’s ;)

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eliza October 14, 2010 at 7:54 am

when did your blog get so funny? you didnt use to be funny. no offense! ;)

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jenna October 14, 2010 at 7:56 am

usually when I try to be funny, it comes of in a really odd and awkward manner and no one laughs. Hopefully this means I’m making progress!

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Sarah October 14, 2010 at 9:22 am

You are definitely succeeding in making it light and humerous.

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eatmovelove October 14, 2010 at 9:49 am

Yeah – you actually had me wondering “What do you do?!” after the jeans talk LOL – I had to hit the ‘read more’ button ;)

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Karen October 14, 2010 at 10:28 am

As I was reading this post, I was thinking the same thing…could you be any more amusing (and adorable) lately?!

Great recipe/idea!

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eliza October 14, 2010 at 2:40 pm

yayy…. Its fine to be awkward

Jessica @ How Sweet October 14, 2010 at 7:56 am

Great idea – only had pumpkin butter before!

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jenna October 14, 2010 at 7:57 am

oh my this looks super!! so thick!!! i bet its would be good on pancakes too! :)

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Andrea October 14, 2010 at 7:58 am

That looks super yummy. I’m still laughing about your jean lunges…I thought I was the only one who did those….stupid dryer!

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jenna October 14, 2010 at 7:59 am

jean lunges for life! Every girl does them (i think?)!

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Caitlin October 14, 2010 at 8:02 am

i did these yesterday. they didn’t help the situation.

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tina October 14, 2010 at 8:14 am

pretty sure i do jean lunges every time i put on my jeans…

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Natalia - a side of simple October 14, 2010 at 9:52 am

It isn’t a complete morning unless I do jean lunges. Sometimes, after a McFlurry or two I just save myself the trouble though and head right to the leggings ;)

Dani @ Dani Does It October 14, 2010 at 11:23 am

I usually do jean squats, they work really well too!

Tabitha (From Single to Married) October 14, 2010 at 7:58 am

I’ve never tried butternut spread before – would definitely like to give it a go!

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Bianca @ Confessions of a Chocoholic October 14, 2010 at 8:02 am

Oh my – this is genius. Thank you for sharing the recipe!!

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Kristina @ spabettie October 14, 2010 at 8:02 am

this sounds so yummy… thanks for sharing !

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Courtney (Pancakes & Postcards) October 14, 2010 at 8:04 am

sounds awesome, i’ve never even heard of this!

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Nicole@TheSaltedKitchen October 14, 2010 at 8:08 am

Is that bird fabric from a craft store? It’s too adorable!

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jenna October 14, 2010 at 8:09 am

it’s from Beverly’s Fabrics & Crafts!

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Therese October 14, 2010 at 8:11 am

Oh my gosh woman! I LOVE this!

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Amanda October 14, 2010 at 8:14 am

I have pumpkin butter on the horizon :) I never thought to make it with butternut squash though. Any idea if it can be safely canned??

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Estela @ Weekly Bite October 14, 2010 at 8:17 am

What a great idea! Thanks for the inspiration!

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Alayna @ Thyme Bombe October 14, 2010 at 8:18 am

Wow, it never occurred to me to make a butter out of anything other than apples or pumpkins. I am definitely giving this a try!

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cathy b. @ brightbakes.com October 14, 2010 at 8:19 am

This isn’t a comment to say “this looks soo good..”
This is a comment to say I am getting off my computer, going out to my porch, grabbing one of my recently harvested squashes, and turning it into this butter. Or bust.
The end.
Cathy B. @ brightbakes

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jenna October 14, 2010 at 8:24 am

or bust!! wahoooo!

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cathy b. @ brightbakes.com October 15, 2010 at 9:54 am

hey i totally made this yesterday afternoon…….and I’m posting about it soon. It was that simple and thaaaaaaaaaaat good!
thanks a bunch!
Cathy B. @ brightbakes

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Mary (What's Cookin' with Mary) October 14, 2010 at 8:27 am

WOW! That looks so luscious :D Never thought a butter of sorts could be so pretty in a picture.

Had to lol @ jean lunges! You crack me UP. I do jean squats ;)

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Val @ Balancing Val October 14, 2010 at 8:29 am

This = genious!

It looks so smooth :)

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Charles October 14, 2010 at 8:39 am

I hope TSA doesn’t steal your butter.

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jenna October 14, 2010 at 8:40 am

TSA stole my raspberry preserves from Paris one time and I cried.

End of story.

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Claire October 14, 2010 at 8:44 am

um, major yum…and spread on a doily, amazing….

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Dorry October 14, 2010 at 8:54 am

This is a perfect housewarming or hostess gift. I’m filing this one away. I’d be proud to give this as a gift….with a little note attached and your blog link for credit. :)

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The Wife of a Dairyman October 14, 2010 at 8:54 am

Well, that looks delicious…especially since I have yet to eat breakfast!

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Krystina (Organically Me) October 14, 2010 at 8:55 am

You’re amazing.

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Helen October 14, 2010 at 8:57 am

I must try this!! I make sweet potato, pumpkin, & apple butter all the time. I will have to go pick up a squash today for sure!

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Julie @SavvyEats October 14, 2010 at 8:58 am

How funny…I have my own butternut butter cooking away in the crock pot right now! Great minds think alike ;)

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Candice @ChiaSeedMe October 14, 2010 at 9:05 am

How cute! I love the presentation too:) Thanks for the great idea – as always.

I’m totally making the Bohemian Wedding Cake recipe for my mom’s birthday this weekend. I’m so excited!

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Khushboo October 14, 2010 at 9:07 am

That looks absolutely delicious! Do you think the recipe would work with pumpkin (the real stuff, not canned) rather than butternut squash? Unfortunately butternut squash is not available in Mumbai.

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jenna October 14, 2010 at 9:09 am

absolutely! Just roast the pumpkin slices, scoop out the flesh and puree with the sugar and spices. :)

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Sonia October 14, 2010 at 9:31 am

It works really great with with pumpkin. You can add a clove and a cinammon stick or two for additional flavor. Tastes yum.

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Khushboo October 14, 2010 at 9:40 am

Fabulous, thanks! Going to give it a go tomorrow, am sure it will taste awesome on oatmeal pancakes.

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Rachel @ The Avid Appetite October 14, 2010 at 9:07 am

I never thought of making butternut butter! I just picked up some squash from the farmer’s market yesterday…this might be just the thing to make with it!

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Tina October 14, 2010 at 9:09 am

I’ve noticed your recipes of late all seem to have pumpkin pie spice & I was just wondering if you buy it or if you make your own. I just did a post about it since its SO stupidly expensive to buy it premade! Just wondering.

Oh & I do jean squats too. Honestly I thought it was just me.

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jenna October 14, 2010 at 9:22 am

well it’s because I’m out of ground cloves! I bought a small jar of pumpkin pie spice for only $2 at the grocery store the other day…look for McCormick brand!

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Tina October 14, 2010 at 10:02 am

Mine was $5! I think they jacked the price for the baking season-not cool! Thanks!!

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Lauren at KeepItSweet October 14, 2010 at 9:19 am

oh i love this idea vs. the usual pumpkin!

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chelsey @ clean eating chelsey October 14, 2010 at 9:32 am

That looks really good – do you think cane sugar could work in place of brown sugar?

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jenna October 14, 2010 at 9:33 am

it would…..but it wouldn’t be the same. Brown sugar gives it that deep rich, almost caramel-like taste. I would honestly go pick up a small box!

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Natalia - a side of simple October 14, 2010 at 9:54 am

Are you anticipating this scenario for your Thanksgiving? :) I like how you prepare!

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LizLivingVegan October 14, 2010 at 10:03 am

Ahh I want to try this! One more fantastic way to use my Vita-mix!! Plus, I love b-nut squash, so I feel like this is a recipe I HAVE to try!

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Samantha Angela @ Bikini Birthday October 14, 2010 at 10:25 am

This sounds delicious! yum!

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Diana @ frontyardfoodie October 14, 2010 at 10:41 am

YUM! I just made pumpkin butter the other day and this looks incredible. I love winter squashes and their versatility!

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Maryea @ Happy Healthy Mama October 14, 2010 at 10:48 am

I love your line about doing jean lunges across the living room. Very funny visual! :-) This looks fantastic. Who would have thought to make butternut squash butter? Yum.

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Runeatrepeat October 14, 2010 at 10:54 am

How do you sterilize the jar?

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Laura @ Backstage Pass to Health & Happiness October 14, 2010 at 10:58 am

How lovely and delicious. Now I know what I’m doing this Saturday – roasting squash and making this recipe!
I think you already have it in the bag with the boyfriend’s parents :-) This thoughtful gift will be the icing on the cake.

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Tracey @ I'm Not Superhuman October 14, 2010 at 11:02 am

Such a great gift! So thoughtful.

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Food & Other Things October 14, 2010 at 11:13 am

What a great hostess gift idea…I love the bird fabric too!

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Leah @ Why Deprive? October 14, 2010 at 11:35 am

My jaw dropped when I saw this recipe. This is a GENIUS idea!

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Dawn October 14, 2010 at 11:36 am

OMG~ Jenna you just posted a little taste of HEAVEN!!! I just made this butternut butter and I am obsessed! SOOOOOO GOOOOOD! Thank You so much for sharing this!

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Ivy October 14, 2010 at 11:40 am

how much butternut squash to this amount of sugar? i just harvested two wheelbarrows of butternut squash and i’ve made chili, stew, various pasta dishes, a moroccan couscous dish, black bean and bnut burritos, a casserole, i’m making gnocchi this weekend, and i guess i better put up some bnut butter, before i turn into one myself.

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jenna October 14, 2010 at 12:15 pm

sorry,I should have clarified that! You’ll need about a three pound squash for 1/2 cup sugar.

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Jenny October 14, 2010 at 11:59 am

Awesome idea! I just made homemade pumpkin butter, so when I finish THAT up, I’ll move on to butternut squash :)

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Rachel (Two Healthy Plates) October 14, 2010 at 12:00 pm

Ooo- what a fun recipe! I love apple butter and pumpkin butter so I HAVE to try this =)

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Melissa @ MebecomesMe October 14, 2010 at 12:04 pm

BEST holiday gift ever!! Thank you so much for the awesome idea!!

p.s. secretly obsessed with you for admitting to the jean-lunges. :)

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Kelly October 14, 2010 at 12:36 pm

Ooh, Jenna! This looks delicious – the next logical step after pumpkin butter and apple butter. :)

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Ashley October 14, 2010 at 12:39 pm

Question: What are jean lunges? lol, but seriously, i’ve never heard of them.

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Jennifer October 14, 2010 at 1:24 pm

I MUST try this!

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J3nn (Jenn's Menu and Lifestyle Blog) October 14, 2010 at 7:40 pm

That looks fantastic! What a great idea for a gift, love it! :)

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Meg October 15, 2010 at 8:40 am

Just made this last night as I had a beautiful little bell shaped squash staring at me from my fruit basket. It tastes great on toast but I think I snacked too much on my squash because it turned out a bit too lemony. I’ve learned my lesson: never make Butternut Butter hungry. For shame!

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Kim October 15, 2010 at 5:12 pm

Thanks so much for this! I made it tonight with a bnut squash from my garden and it’s amazing <3 I think I might take about half of it and bake it into some muffins!

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Lori October 26, 2010 at 2:47 pm

Damn, this looks so thick and tasty! YUM!

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radioactivegan November 15, 2010 at 9:10 am

Hey, this looks great and I want to make some for christmas gifts. Do you think you could can it? I am extremely new to canning (as in learned how to yesterday) and I don’t want to inadvertently poison my grandmother!

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jenna November 15, 2010 at 10:26 am

absolutely! Just be sure to read canning techniques on how to properly boil and prepare the cans (the Gourmet cookbook has a great instructional page for that).

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Mallory November 19, 2012 at 11:57 am

Was poking around your website for a bread to make for the boyfriend’s fam when I meet them for the first time this week. Found the Cinnamon Walnut Bread, which led me here — clearly I came to the right place to this exact occasion.

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Tammy October 18, 2013 at 12:26 pm

I know this is an old post, so maybe you won’t see this comment, but I just made this now and it is SO GOOD. It killed my blender, LOL, so I won’t be able to make another batch soon. I think my blender was on its way out the door anyhow.

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