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Image illustrates butternut squash butter.

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!
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Processing Time 10 minutes
Total Time 1 hour 55 minutes
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.