A creamy, naturally sweet spread is a delightful way to enjoy the flavors of fall. Made with roasted acorn squash and warm spices, it’s perfect for spreading on toast or stirring into oatmeal.
Prep Time20 min
Cook Time1 hr 40 min
Total Time2 hr
Difficulty
Hard
Kitchen Tips
Roast the squash until it is very soft to bring out its natural sweetness.
Use a high-speed blender for a silky smooth texture.
Add a pinch of cinnamon or nutmeg for extra warmth and depth of flavor.
Ingredients
0/7
Why This Dish Is A Crowd Favorite
This spread combines the creamy texture of butter with the sweet, nutty flavor of acorn squash. It’s a unique way to enjoy seasonal produce and adds a delicious twist to your meals. Plus, it’s smooth and easy to use, making it perfect for any time of day.
Step 1
Heat your oven to 400°F (200°C). Pour about an inch of water into two 9x13-inch baking dishes. Place three acorn squash halves cut-side-down in each dish. Pop them in the oven and bake until the squash is super tender and the skin starts to pull away from the flesh, which usually takes about an hour. Once done, take them out, dump the water, and let the squash cool until you can handle it easily.
Step 2
Scoop out the soft squash flesh and toss it into a blender along with the cinnamon, nutmeg, ginger, and cloves. Blend everything until it’s smooth and thick. Pour the puree into a heavy-bottomed pot, then stir in the brown sugar and apple juice concentrate. Cook this mixture over medium-low heat, stirring often, until it thickens up nicely—around 40 to 45 minutes.
Step 3
Let the butter cool completely before transferring it to freezer-safe containers. It will keep well in the freezer for up to six months.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Variations
Spread this buttery mixture on warm toast, muffins, or pancakes. It also pairs beautifully with roasted vegetables or as a flavorful addition to sandwiches. Try it as a topping for oatmeal or stirred into yogurt for a cozy treat.
Storage & Reheating
Keep in an airtight container in the refrigerator for up to one week. You can also freeze it in small portions for longer storage. Thaw in the fridge before using, and give it a quick stir to restore its creamy texture.
Frequently Asked Questions
Can I use a different type of squash for this recipe?
Yes, but acorn squash has the right sweetness and texture. Other winter squashes like butternut may work but could alter the flavor.
How do I know when the squash is done baking?
The squash is ready when it’s very tender and the skin starts to pull away from the flesh, usually about an hour at 400°F.
Can I use fresh apple juice instead of frozen concentrate?
Fresh apple juice won’t be as concentrated, so the flavor and sweetness might be milder. You may need to adjust the sugar accordingly.
How should I store the finished mixture?
Store it in freezer-safe containers and keep it frozen for up to six months.
Can I make this on the stovetop without baking the squash?
Baking softens the squash and brings out sweetness, so it’s best to bake first for the right texture and flavor.
Is it necessary to add water to the baking dishes?
Yes, the water helps steam the squash halves, keeping them moist and tender during baking.
Can I reduce the sugar in the recipe?
You can reduce the sugar, but it may affect the texture and shelf life since sugar helps preserve the mixture.
How long does it take to thicken the mixture on the stove?
It usually takes about 40 to 45 minutes over medium-low heat with frequent stirring.
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