Spiced Butternut Squash Spread

Prep time: 15min
Total time: 80min
Makes: 2 cups (500 mL)
4 cups
peeled, chopped butternut squash (about 1 lb/500 g)
1 L
1 tbsp
olive oil
15 mL
1/4 tsp
salt
1 mL
1/4 cup
maple syrup
60 mL
1/4 cup
packed brown sugar
60 mL
3 tbsp
lemon juice
45 mL
2 mL
ground cinnamon
1/2 tsp
1/4 tsp
each ground cloves and nutmeg
1 mL
Per serving: 2 tbsp/30 mL
calories
45
fat
1 g
carbs
9 g
sugar
7 g
protein
0.2 g
fibre
1 g
sodium
35 mg

Directions

  1. Preheat oven to 400F (200C). Toss butternut squash with oil and salt. Spread in single layer on parchment paper-lined baking sheet. Roast squash 40 to 45 min., turning over once, until tender. Cool slightly.

  2. Place squash in food processor. Add 1 cup (250 mL) water, maple syrup, brown sugar, lemon juice, cinnamon, cloves and nutmeg; puree until smooth.

  3. Transfer puree to small saucepan. Stir in 1/2 cup (125 mL) water. Bring to a simmer over medium heat. Reduce heat to medium-low. Continue cooking 15 min., stirring frequently, until mixture is a thick, spreadable consistency. Cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.