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Capture the taste of autumn with my homemade Butternut Squash Butter — smooth, spiced, and naturally sweetened. Learn my step-by-step canning-friendly recipe, perfect for spreading on warm toast, stirring into oatmeal, or gifting during the holidays. Roasted for rich flavor and simmered with maple, citrus, and warm spices, this cozy spread will make your kitchen smell like fall.

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There’s something magical about fall here on the homestead. The air turns crisp, the leaves crunch under my bare feet, and the kitchen fills with the kind of scents that make you want to linger just a little longer. Butternut squash butter is one of those recipes that feels like fall in a jar — golden, velvety, and spiced just right. I roast the squash until it’s caramelized and sweet, then slowly simmer it with maple, honey, citrus, and warm spices until it turns into a spread worthy of holiday breakfasts and cozy afternoon snacks.

This isn’t just a recipe; it’s a tradition. A batch on the stove means the season is truly here, and I know I’ll be spooning it onto fresh bread, stirring it into oatmeal, and maybe even tucking a few jars away as gifts. And the best part? It’s safe for canning, so I can keep the taste of fall on my pantry shelves all winter long!

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Image illustrates a Pinterest pin of butternut squash butter.

Butternut Squash Butter 101: Everything You Need to Know

If you’re new to butternut squash butter, let me walk you through the basics. Think of it as a cross between a fruit butter and a spreadable puree — smooth, naturally sweet, and lightly spiced. Unlike jams or jellies, it doesn’t rely on pectin to set, which gives it that luxuriously creamy texture perfect for spreading, stirring, or glazing.

Butternut squash itself is naturally sweet and earthy, which makes it ideal for this kind of recipe. Roasting the squash first brings out its caramelized flavors, while adding spices like cinnamon, ginger, and nutmeg layers in warmth and depth. Citrus juice and zest brighten the flavor, and a touch of maple or honey rounds out the sweetness.

One of the best things about making your own squash butter is its versatility. It’s safe for canning, so you can store jars for months and enjoy a taste of autumn long after the leaves have fallen. And because it’s naturally sweetened and spiced, it works beautifully in both sweet and savory dishes.

Even if you’ve never made butter from scratch before, this recipe is approachable and forgiving. The key is low and slow cooking, tasting along the way, and adjusting the spices to match your preferences. By the time it’s done, you’ll have a golden jar of fall in your hands — something you’ll reach for again and again!

Choosing the Best Butternut Squash

Image illustrates butternut squash for butternut squash butter.

Picking the right butternut squash can make a big difference in flavor and texture for your butter. Look for squash that feels heavy for its size — that’s a sign it’s full of sweet, dense flesh. The skin should be matte and free of soft spots or blemishes; shiny skin can indicate under-ripeness. Smaller to medium-sized squash tend to be sweeter and less watery, making them perfect for butter.

If you’re buying from a store, check that the stem is firm and intact, which means it was harvested properly and will store longer. At home, keep your squash in a cool, dark place for up to two months before roasting — this allows the flavors to deepen and the sugars to concentrate. Using a perfectly ripe squash ensures your butternut squash butter is naturally sweet, creamy, and full of autumn warmth.

Butternut Squash Butter Recipe Tutorial

Image illustrates butternut squash butter.

Ingredient Breakdown & Why They Matter

4 cups roasted, puréed butternut squash (about 2 medium squash, 3–4 lbs total) – The star of the show. Roasting caramelizes the natural sugars, giving the butter its deep, earthy sweetness and velvety texture.
1 ¼ cups pure maple syrup or mild honey (or a mix) – Adds natural sweetness while complementing the squash’s flavor. Maple gives a rich, caramel note, while honey adds floral warmth.
¾ cup apple cider – Provides gentle acidity to balance the sweetness, while layering in a subtle apple flavor that pairs beautifully with the squash.
Zest and juice of 1 large orange – Brightens the flavor, adds a touch of citrusy freshness, and keeps the butter from tasting too heavy.
1 tsp ground cinnamon – Brings warm, classic fall spice to the recipe, making it taste like autumn in a jar.
½ tsp ground ginger – Adds gentle heat and zing, balancing the sweetness and enhancing the squash’s flavor.
¼ tsp ground nutmeg – Gives a warm, nutty undertone that deepens the spice profile.
¼ tsp ground allspice – A complex spice that tastes like a blend of cinnamon, nutmeg, and clove, adding richness.
⅛ tsp ground cloves – Intensifies the aroma and gives a subtle hint of spicy-sweet depth.
¼ tsp fine sea salt – Enhances all the other flavors and keeps the sweetness from becoming flat.
2 tsp pure vanilla extract (added after cooking) – Rounds out the flavors with a smooth, sweet finish and a comforting aroma.
Juice of 1 medium lemon – Boosts acidity for safe canning and cuts through the richness with a refreshing brightness.

I always start this recipe the same way — with two beautiful butternut squash from my garden. Their skin has that soft, matte finish that tells me they’ve been cured just right. If you’re buying from the store or a farmer’s market, look for squash that feels heavy for its size and has a nice, deep beige color.

Fall Magic: Turning Squash into Golden Goodness

The magic begins in the oven. I slice the squash lengthwise, scoop out the seeds, and lay them cut-side down on a parchment-lined baking sheet. A little splash of water in the pan keeps them tender while they roast. The scent of roasting squash is enough to make me stop whatever I’m doing and peek into the kitchen — it’s sweet, earthy, and so comforting.

Once the squash is roasted and cool enough to handle, I scoop out the golden flesh and purée it until it’s silky smooth. From here, the real flavor work begins. Into the pot go my autumn essentials: pure maple syrup, a touch of honey, fresh orange zest and juice, apple cider, cinnamon, ginger, nutmeg, allspice, and just a pinch of cloves. I keep the heat low and the pot wide so the butter thickens slowly, letting the flavors marry together.

A quick stir now and then keeps it from sticking, but honestly, I love the rhythm of it — checking the pot, smelling the spices bloom, and watching the squash darken to a rich amber color. Just before it’s done, I stir in lemon juice for brightness and a splash of vanilla for depth.

When the butter is thick enough to hold its shape on a spoon, it’s ready. At this point, you can tuck it into jars for the fridge, or — my favorite — process it in a water bath for 10 minutes so you can pull out a jar in February and taste a little bit of October.

More Canning Tips & Tricks

Canning butternut squash butter is a wonderful way to preserve the taste of fall, but if it’s your first time, a few tips can make all the difference. First, always start with sterilized jars and lids — this keeps your butter safe and shelf-stable. When filling jars, leave about ¼ inch of headspace at the top so the butter can expand without overflowing. Use a non-metallic spatula or chopstick to gently remove any air bubbles before sealing.

Water bath canning is forgiving, but altitude matters: if you live above 1,000 feet, you’ll need to increase processing time slightly. Avoid under- or over-filling your jars, and always wipe the rims clean before placing lids to ensure a good seal. Once processed, let jars cool undisturbed for 12–24 hours and check the seals before storing. With a little patience and care, you’ll have safe, delicious butternut squash butter to enjoy all season.

Pro Tips

Roast your squash instead of steaming — it makes a richer, sweeter butter.
Use a wide pot for quicker thickening.
Add half the spices at the start and half near the end for layered flavor.
If your butter thickens too much, stir in a splash of apple cider before canning.

Slow Cooker Option for Butternut Squash Butter

If you prefer a hands-off approach, you can make this butter in your slow cooker. Simply peel and cube the squash, then add it to the crockpot with maple syrup, apple cider, spices, and a pinch of salt. Cook on low for 6–8 hours, stirring occasionally, until the squash is tender and the mixture is thickened. Purée with an immersion blender for a smooth texture, then stir in lemon juice and vanilla before canning or storing. This method fills your home with the same cozy, autumn aroma while letting the crockpot do most of the work!

On some days, I want to just let the crockpot do the heavy lifting in my kitchen to make it completely hands-off for me as much as possible. I will sometimes opt to chop the whole butternut squash and put it in one of my crockpots to cook rather than the oven. I will then remove the skins, which come off easily after being softened. It will be time to puree together with my stick blender before adding spices and continuing to cook the butternut squash butter to thicken.

On this day, I added my frozen cubed butternut squash to one crockpot and a freshly chopped butternut squash to another. After they have cooked for a little while, I will add them together into one crockpot, blend, and add spices.

*I had some butternut squash cubed in the freezer that I added to this recipe, as well as 2 large butternut squashes.*

After it cooked down for a bit, I removed the skins and combined all of the butternut squash into one crockpot and mashed them down with a potato masher.

Image illustrates cooked down butternut squash in a crockpot for butternut squash butter.

Delicious Ways to Enjoy Butternut Squash Butter

Butternut squash butter is surprisingly versatile, and once you have a jar in your pantry, you’ll find yourself reaching for it in all sorts of ways. Spread it thick on warm, crusty bread or toast for a cozy breakfast that tastes like fall in every bite. Stir a spoonful into your morning oatmeal or yogurt for natural sweetness and a boost of autumn flavor. My sons love it on top of their fall pancakes!

It also makes a beautiful addition to baked goods — swirl it into muffins, quick bread, or coffee cakes for extra moisture and a subtle spiced sweetness. For a savory twist, try glazing roasted vegetables or meats with a thin layer; it pairs wonderfully with pork, chicken, or root vegetables. And don’t forget the fun part — a little dollop melted into hot cocoa or a latte can give your drinks a seasonal flair that’s pure comfort in a cup.

No matter how you enjoy it, butternut squash butter is one of those simple, homemade treasures that transform everyday meals into something a little more special.

More Cozy Fall Butters to Try!

If you fall in love with this butternut squash butter (and I think you will), you’ll want to add a few more jars of autumn goodness to your pantry. These are some of my favorite seasonal butters to make when the leaves turn and the mornings get crisp — each one bringing its own unique flavor and warmth to the table.

Pumpkin Butter

My Pumpkin Butter is smooth, spiced, and tastes like a slice of pumpkin pie in spreadable form — perfect for toast or swirling into oatmeal.

Apple Butter

This Apple Butter is slow-cooked until deep and rich, with warm spices that make your whole kitchen smell like autumn.

Carrot Cake Butter

Carrot Cake Butter brings together sweet carrots and cinnamon for a spread that tastes just like your favorite dessert.

Conclusion

This butternut squash butter is more than just a spread — it’s a little jar of autumn comfort. Whether you spread it thick on a slice of fresh sourdough, swirl it into your morning yogurt, or gift it to someone you love, it’s a reminder that the simplest things often bring the most joy. Out here, I measure my seasons in flavors, and this one is pure fall.

There’s nothing quite like opening a jar of homemade butternut squash butter on a crisp autumn morning. The smell fills the kitchen, and suddenly, even the simplest breakfast feels like a celebration of the season.

If you try it, I’d love to know how you enjoy yours — and if you’ve never made a fruit (or squash) butter before, I promise this is the one to start with.

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I freeze butternut squash butter instead of canning it?

Yes! Let it cool completely, then pack it into freezer-safe containers, leaving space for expansion. It will keep for up to a year frozen.

2. How do I know it’s thick enough?

It should mound on a spoon and not run off. A good test is to drag a spoon through it on a plate — if the line holds, it’s ready.

3. Can I use pumpkin instead of butternut squash?

Absolutely, but choose a sugar pumpkin or pie pumpkin for the sweetest flavor and smoothest texture.

4. Is butternut squash butter safe for water bath canning?

Yes, this recipe has added acidity from lemon juice and apple cider to keep it safe for home canning. Always follow proper processing times for your altitude.

Butternut Squash Butter

This smooth and velvety butternut squash butter is roasted to perfection, sweetened with maple and honey, and spiced with cinnamon, ginger, and citrus. Canning-friendly and bursting with cozy fall flavors, it’s perfect for toast, oatmeal, yogurt, or holiday gifts!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 30

Processing Time 10

Total Time 1 55

Servings 5 half pints

Equipment

1 baking sheet.
1 stockpot.
1 water bath canner
5 half pint jars, lids, and rings
canning supplies, ladle, jar remover, and debubble wand

Ingredients

4 cups roasted, puréed butternut squash (about 2 medium squash, 3–4 lbs total)
1 ¼ cups cups pure maple syrup or mild honey (or a mix)
¾ cup apple cider
1 large zest and juice of an orange
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground allspice
⅛ tsp ground cloves
¼ tsp fine sea salt
2 tsp pure vanilla extract (added after cooking)
1 medium lemon, juiced

Instructions

Roasting the Butternut Squash Butter

Preheat oven to 400°F (200°C). Slice butternut squash in half lengthwise, scoop seeds, and place cut-side down on a parchment-lined baking sheet.
Add a splash of water to the pan.
Roast 45–60 minutes until very tender.
Cool, then scoop flesh into a blender or food processor and purée until smooth.
Measure 4 cups for the recipe.

Smoothing the Butternut Squash Butter

Combine purée, maple syrup/honey, apple cider, orange zest/juice, cinnamon, ginger, nutmeg, allspice, cloves, and salt in a wide, heavy pot.

Cooking the Butternut Squash Butter

Simmer over low heat, stirring often, until thick and spreadable (30–45 minutes).
Remove from heat, stir in vanilla and lemon juice.
Taste and adjust spice or sweetness.

Canning the Butternut Squash Butter

Ladle hot butter into hot sterilized half-pint jars, leaving ¼-inch headspace.
Remove air bubbles, wipe rims, apply lids.
Process in boiling water bath 10 minutes (adjust for altitude).
Carefully remove from the canner and place on a towel on the counter for 12 to 24 hours undisturbed.

Notes

Roast your squash instead of steaming — it makes a richer, sweeter butter.
Use a wide pot for quicker thickening.
Add half the spices at the start and half near the end for layered flavor.
If your butter thickens too much, stir in a splash of apple cider before canning.