Spiced pumpkin spice butter is wonderful spread on toasts, bagels or muffins. Canned in a lovely jar, it also makes a spectacular holiday edible present!
- 1 butternut squash (or any other pumpkin of about 2.2 lbs / 1 kg with seeds and skin on)*
- 1–2 Tablespoon coconut oil
- 1/2 cup (120 ml) unsweetened apple juice
- 1/4 cup (60 ml) maple syrup
- 1/4 cup (50g) dark brown sugar
- 1/2 lemon, juice
- 2 1/2 teaspoons pumpkin spice**
- 1 pinch salt
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Peel, seed and roughly cut the butternut, and place onto the baking tray. Brush with the coconut oil on all faces and bake for half an hour, or until the flesh is fork tender.
- Transfer into a food processor and puree until creamy consistency.
- Add pumpkin puree to a saucepan, together with apple juice, maple syrup, dark brown sugar, lemon juice, spices and salt. Mix until well combined and cook uncovered for about 25-30 minutes, stirring occasionally.
- Allow to cool completely, and pour into a glass jar. Store in the refrigerator for up to 2-3 weeks.
* If you are in a hurry, you can replace with 1 can (29 oz / 822g) ready to use pumkin puree.
** Make your own pumpkin spice mix : 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground clove.