Meet Maple Brown Butter Squash Butter: apple and pumpkin butter’s cozy, autumnal cousin. Smooth, glossy, spiced, and spreadable – and far more versatile than it sounds. This will be your new favorite condiment. You’ll be putting it on everything. Trust me!
Sometimes you end up alone in a kitchen with one too many squashes. Great creativity comes from scarcity, but temporary abundance is also a great opportunity to get the creative juices flowing.
After all, there’s only so much squash soup one can take before needing a break. So, staring at the squashes sitting on the kitchen counter, I had an epiphany: squash butter!
There’s a category of foods you make once and then wonder how your kitchen ever existed without them. This Meet Maple Brown Butter Squash Butter belongs here.
This is not pumpkin butter’s boring cousin. It’s rich, silky, and nuanced, thanks to roasted squash and browned butter. Maple syrup adds warmth without making it too sweet, and the whole thing cooks down into something flavorful and spreadable.
Next thing you know, you’ll be spooning it onto toast, swirling it into yogurt, layering it into tarts, and – most importantly – keeping a jar in the fridge for moments when the snack plate needs a little help.
Maple Brown Butter Squash Butter
I love a classic homemade apple butter, but squash has something apples don’t: natural starches. When slowly cooked, those starches swell, creating a thick, custard-like texture without needing too much sugar.
That makes squash butter naturally luxurious and spreadable.
You can use any winter squash here – kabocha, Hokkaido, or honeynut all work well. For this recipe, I went with butternut squash, since it’s so easy to find. Because we’re making our squash butter from scratch, we get to control every aspect of the process, starting with the main star.
The squash is roasted until caramelized, a hands-off way to concentrate its flavor. Roasting drives off excess water and intensifies its natural sugars through the Maillard reaction. As it cooks, the squash fibers break down into a velvety purée, becoming a neutral base that takes on any added flavor easily.
Why Brown Butter?
I personally never need to be convinced of the magical powers of brown butter, but in case you need a little nudge: brown butter is like a secret weapon in baking. It’s a quick, easy way to add warm, nutty complexity to a dish. Here, that depth balances the squash’s natural sweetness beautifully.
Low & Slow Reduction
Just like apple butter, the idea is to evaporate moisture to achieve a true butter-like consistency. Heat is an important ingredient here: if it’s too high, the sugars scorch; if it’s too low, it never really concentrates.
Start by roasting your squash until it’s fork-tender and practically collapsing. You can do this the day before if that’s easier. Then, brown the butter until it’s nutty and golden.
In a saucepan, combine the roasted squash, the brown butter, maple syrup, spices, and salt. Simmer low and slow, stirring frequently, until thick and glossy. I’ve cooked it until most of the moisture has evaporated, creating a thicker spread, more similar to a butter texture. That’s perfect for toast.
But I’ve also cooked it just long enough to become thick and spreadable while still very moist. That spoonable consistency is ideal for adding to yogurt bowls (my personal favorite!).
If you roast your squash until it’s practically breaking apart, the flesh will be silky enough that by the time your butter is done, the consistency will be perfect. But if your butter still doesn’t look smooth, simply use an immersion blender until silky smooth.
How to Use Squash Butter
The most obvious use for this squash butter is to spread on toast or biscuits, which I like to finish with a little sprinkle of flaky salt. But you can also use it as a filling for tarts, sandwich cookies, or something more sophisticated, like perhaps a fall-themed choux au craquelin.
My favorite way to enjoy this squash butter is by adding it to my yogurt bowl, and I’ll be sharing the recipe for that soon. It’s truly a wonderful little fall or winter treat! So warm, spiced, and satisfying.
And finally, nothing says “I care about you” as much as a homemade jar of squash butter. It makes a lovely fall gift that you can take to your next dinner party!
FAQs
What kind of squash works best for this butter?
Any winter squash will do: kabocha, Hokkaido, honeynut, or butternut. For this recipe, I use butternut because it’s easy to find and consistently sweet.
Can I make this dairy-free?
Yes! Substitute the brown butter with browned vegan butter or coconut oil. The flavor will shift slightly, but the texture stays silky and spreadable.
How long does squash butter keep?
Refrigerated in a sealed jar, it will keep for up to two weeks. You can also freeze it for longer storage, just thaw before using.
Can I make it ahead of time?
Absolutely. Roasting the squash a day or two in advance makes the final butter even easier to prepare.
How do I know when it’s done?
Your squash butter is ready when it’s thick, glossy, and spreadable. For a smoother finish, use an immersion blender before storing.
How do I use squash butter?
Spread it on toast or biscuits, swirl it into yogurt, layer it into tarts or sandwich cookies, or even use it in more sophisticated desserts like a fall-themed choux au craquelin.
You Might Also Like…
How to Make Anchovy Butter: learn to make a umami-packed butter spread with anchovies that adds depth to bread, snacks, vegetables, meats, or fish.
Creamy Rice Pudding: a rich, silky rice pudding made with simple ingridients for a classic, comforting dessert.
Spiced Squash & Lentil Soup with Caramelized Onion and Fennel: a hearty lentil and acorn squash soup brightened with caramelized onions and fennel.
Croissant Bread Pudding: buttery croissant bread pudding with a custardy center and golden, crisp edges, perfect for brunch or dessert.
If you make this maple brown butter squash butter, let me know in the comments! I’d love to hear from you.
Maple Brown Butter Squash Butter
2
cups10
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minutesEquipment
- Ingredients
1 medium butternut squash, roasted
4 tbsp unsalted butter, browned
¼ cup maple syrup
2 tbsp brown sugar
1 tsp vanilla
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ tbsp white wine vinegar
Directions
Roast the squash: Preheat the oven to 400°F / 200°C.
Cut the squash in half, scoop out the seeds, and roast cut-side down until very soft, 45-60 minutes. Allow it to cool, then scoop out the flesh and blend into a purée or mash by hand.
Meanwhile, brown the butter: In a skillet, cook the butter over medium heat, swirling the pan frequently, until foamy, nutty, and golden. Set aside.
In a saucepan, add the squash purée, brown butter, maple syrup, brown sugar, vanilla, cinnamon, nutmeg, salt, and vinegar over medium-low heat.
Simmer on low for 25-35 minutes, stirring often, until thick, glossy, and reduced to your preferred consistency. Taste and adjust sweetness and salt.
For a silkier texture, blend with an immersion blender.
Transfer to a jar and refrigerate. It lasts up to 2 weeks in the fridge.
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