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Winter Squash Butter

 

 

This spread is simple, satisfying and gorgeous. Lovely to spread on any kind of bread or cracker, though left to my own devices, I am happy with a small bowl and spoon. Yum. Keep fresh in a tightly sealed container for up to 4 days in the fridge or for up to a month in the freezer. For an innovative use of leftovers, add 1 cup of vegetable broth or stock to 1 cup of this recipe, mix well, and warm for a serving of smooth soup.

YIELDS: 4 CUPS

INGREDIENTS

1 large winter squash, such as Kabocha, Blue Hubbard, Red Kuri, or Butter Nut (about 6 cups of cubes)

2 tablespoons olive oil

1 clove garlic

1 teaspoon finely grated ginger

1-2 tablespoons fresh thyme leaves

1 teaspoon fresh rosemary

sea salt and fresh ground black pepper

PROCEDURE

Scrub the squash. It is easier to peel after cooking so leave the skin on.

Cut in half and scoop out the seeds with a spoon. Cut into 1-inch wedges or cubes. Place in a medium-large saucepan and cover with filtered water by 2 inches. Bring to a boil over high heat and reduce to simmer for 6-9 minutes or until tender and easily pierced with a fork.

Drain (reserve the liquid for other uses such as making a vegetable stock or at least watering houseplants!) and let cool.

Cut away the skin with a paring knife.

Place in a food processor with olive oil, garlic, ginger, and thyme.

Blend until very smooth. Season to taste with sea salt and pepper.