Butternut Squash Butter

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Butternut Squash Butter
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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

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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


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.

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