This recipe takes its cue from pumpkin butter by replacing your standard orange gourd with roasted kabocha, a seasonal squash hailing from Japan whose flavor has been described as a pumpkin combined with a sweet potato. Here it's combined with the sweet flavor of maple syrup and the warmth of ground cinnamon – yum! Enjoy your kabocha butter as a spread on crackers or apples, or grab a spoonful straight from the jar as a late night snack!
Creamy Kabocha Butter [Vegan, Gluten-Free]
- 1/2 cup baked kabocha, skin removed*
- 1/2 cup water
- 2-3 tablespoons maple syrup
- A generous shake of cinnamon
- Blend all ingredients until smooth.
- Transfer to a small pot and heat over high heat until it begins to bubble.
- Lower the heat and let simmer over low heat for 20 minutes, stirring occasionally.
- Remove from heat and let cool before transferring to a jar.
- Store in the fridge.
- Serve with crackers, spread on toast with nut butter, or spoon it on top of oatmeal, and enjoy!
*To bake the kabocha, cut in half, de-seed, and bake at 400°F for 30-40 minutes or until soft.