Butternut Squash Butter

Hide Video
Butternut Squash Butter
Play Video

Use this tasty blend of squash and carrots as a dip for vegetables or spread it on bread or crackers.


Yields: Makes 4-5 cups

+ Comments/Reviews

Ingredients

1 medium sized butternut squash

1/2 cup chopped onion

1 clove garlic

1 carrot, chopped

1 cup vegetable stock

1/4 cup olive oil

1/2 tsp salt, to taste


Preparation

Peel and cube the butternut squash. Coarsely chop the onion. Peel and smash the garlic clove. Chop the carrot into 1/2 inch chunks. In a large stock pot, add all of the vegetables and the vegetable stock. Bring to a boil, cover, lower the temperature and simmer until the squash is soft -- 20-25 minutes.

Drain the vegetables in a colander (save the liquid for soup).

In 3-5 batches, put a portion of the vegetables into a food processor and drizzle in 1-2 tablespoons of olive oil. Process until it is very smooth. Transfer the butternut squash butter to a large bowl. Repeat this process (using the rest of the olive oil). Stir in the salt and adjust to taste.

Additional Tips

For a low-fat version replace the olive oil with vegetable stock.

Serve warm or cold with vegetables for dipping or on whole grain bread, crackers, or rice cakes.

Recipe by
karnaknapp

Video Views: 211

Comments via YouTube

Sign in to YouTube now to post a comment!