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Coconut Squash Butter

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It’s that time again, the holidays are fast approaching and my kitchen is a buzz with new ideas for gift giving this year.  Today I’m sharing my recipe for a creamy Coconut Squash Butter that’s easy to make and provides 4 pint-size gifts for the holidays.  Our squash butter is slightly sweet and delicious on just about anything – rice cakes, toast, crackers and even your morning porridge.  I’ve also been known to throw it in a smoothie.  Coconut Squash Butter

Coconut Squash Butter

Benefits of Winter Squash

  • Rich in antioxidants called carotenoids, especially lutein, zeaxanthin, and beta-cryptoxanthin – helpful for protecting vision and combating cellular damage.
  • Rich in vitamin C
  • With both anti-inflammatory and antioxidant qualities, winter squash is a perfect choice for disease prevention.

Check out Epicurous.com for a complete guide to winter squash. 

Coconut Squash Butter

Coconut Squash Butter
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Ingredients
  1. 4 clean pint size jars
  2. 4 pieces ribbon
  3. 1 medium butternut squash, cut in half and seeded
  4. 1 small or 1/2 large kabocha squash, cut in half and seeded
  5. 3 tablespoons coconut butter (not oil)
  6. 1/3 cup coconut palm sugar
  7. 2 tablespoon maple syrup
  8. pinch of sea salt
  9. 1.5 teaspoons Ceylon cinnamon
  10. 1/4 teaspoon freshly ground nutmeg
  11. 1/8 teaspoon ground clove
Instructions
  1. Make sure jars are clean and dry.
Roasting squash
  1. Cut butternut and kabocha squash in half lengthwise. Using a metal spoon, scoop out the seeds and stringy material.
  2. Line 2 baking sheets with parchment paper and place squash halves, flesh-side down on the baking sheet.
  3. Bake at 375 degrees F. for approximately 40 minutes. Squash will be lightly browned on the skin and will be soft when poked with a fork or knife.
  4. Let cool.
  5. Scoop out the flesh of your cooked kabocha and butternut squash halves. Place sqaush in a large food processor or blender.
  6. Add all other ingredients and begin to pulse, scraping down the sides of the bowl as you go. Adjust seasoning and test for sweetness.
  7. Place Coconut Squash Butter in pint-size jars. Seal with a tight-fitting lid and cover with a pretty paper (I only had white parchment paper on hand) and ribbon.
  8. Keep refrigerated for up to a week.
  9. ENJOY!
Notes
  1. vegan, gluten-free, diary-free
  2. All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.
https://goofyfootfoods.com/