Saturday, January 14, 2012

Butternut Butter, But No Butter - Simple Saturday

Butternut Squash Butter does not contain any butter, or even dairy. In fact, it's pure roasted Butternut, a dash of cinnamon, a squeeze of orange, and a drizzle of real Maple Syrup. Doesn't that already sound so darn good?It's also very addictive and you'll find yourself spreading it on a biscuit, a crostini or stirring it into a bowl of rice and then sneaking a spoonful of it just for the joy of eating it plain (yeah, I did.) There are jams, jellies, conserves and preserves and there are also butters. Fruit butters are usually made with apples, pears, peaches and sometimes pumpkins.

The butters are less sweet than jams or jellies. Butters are made by heating up the fruit (or vegetable), pushing it through a sieve or using a blender to puree the pulp, then cooking it with a bit of sweet and sometimes citrus on a fairly high heat and quickly until it is thick and spreadable. There should be no left-over liquid, and stirring is important so it doesn't burn. It takes very little time, and it keeps in the refrigerator for a couple weeks at least.
I think it's called a "butter" because of the smooth, buttery feel in your mouth. If you've ever had Apple Butter you know about the full flavor of pure apple that it gives to just a simple slice of toast, or how it brings an extra zing to a peanut butter sandwich or a bran muffin. This Butternut Butter is like that, but with the warm, cozy, earthy taste of roasted Butternut Squash.
Besides a biscuit or scone topper, this wintery colored spread is also an easy Bruschetta appetizer. Swirl it on top of crostini, add a dollop of goat cheese, sprinkle on crispy bacon and toast on Medium. I ate a plate of these before my friends arrived and I had to make another plate (shhh, don't tell them.)

RECIPE: Butternut Squash Butter

1/2 Butternut Squash (Roasted, seeds removed and pulp scooped out)

1 Teaspoon Cinnamon

1/2 Teaspoon Vanilla

Juice of 1/2 Orange

2 Tablespoons Maple Syrup

pinch of salt

1) In a saucepan, heat and stir the pulp from the roasted Butternut Squash with all the other ingredients, just until combined and very warm.

2) Carefully, pour all into a blender and puree until smooth, then return to saucepan.

3) Heat and stir the puree on Med. for about 10-15 minutes. Most of the liquid should be gone and the mixture will mound into a smooth spreadable consistency.

4) Taste a cooled portion and adjust seasoning to your desire.

5) Allow to cool, then store in a clean container in the refrigerator. It will last for a couple weeks.

I've been trying this Butternut Squash Butter in so many different things: Stirred into Quinoa, added to the center of cornbread muffins, and mixed into a chicken salad.

If you think of other ways or try them, please add it to the comments here or on the ShowFood Chef Facebook page (HERE.) Thanks for stopping by~


Kevin (BBQ Smoker Site) said...

This butternut butter looks so good! Love the end where you topped it with goat cheese and the bacon. Looks very much like something we'd find at "The Ravenous Pig" gastro pub here in Orlando! Great post!

Mary Bergfeld said...

I have to give this a try. I am new to your blog, so I spent sometime browsing through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers and I'll definitely be back. I hope you have a great day. Blessings...Mary

Khali//Bandit and the Scene Stealers said...

Holy moly! Delicious time!!! I need this and prepared every way you talked about.