“Don’t be in such a rush to figure everything out. Embrace the unknown and let your life surprise you.”
Happy Fall, y’all!!
I wonder how many times I have opened up a fall blog post that way! I honestly just get so dang excited. I think a huge part of it is that I LOVE squash. Like, ugh why can’t they be in season all year long?! There are so many varieties and they all have unique tastes, are hella versatile, the list is endless.
Butternut—great for soups, roasted for salads, smoothies, pizza toppings, quiche
Pumpkin—pies, roasted, soups
Spaghetti—sautéed, roasted to use as a noodle replacement
Kabocha (newly discovered!)—roasted for grain and salad bowls, mashed
Acorn—same as above and, now, as SQUASH BUTTER!
Of course, there are so many more that I didn’t mention, gosh like delicata (YUM), the list goes on! So, with fall comes squash, and with squash comes my excitement to experiment with new recipes. I decided to change things up with the normal apple or pumpkin butters that are made during this beautiful season and see if acorn squash would do the trick! And dang, is it GOOD. It’s super simple and quick (ish) to make, and the spices can be adjusted to your liking, which I love about squash in particular. This recipe is heavy on the spices—so beware!! but that’s what makes it soooooo delicious. If you love apple pie and all of its spices, this is like 10x the goodness!
It gets better. I couldn’t just leave it at the squash butter without thinking about what I would slather it on! The warm and wonderful Siete Foods family sent me this lovely package of cassava flour burritos + some other goodies, so I instantly was like “Uhhh this squash butter is going inside of these burritos, DUH!” So, I made this cute little breakfast burrito with eggs + apples + greens + squash butter! And seriously, don’t knock it until you’ve tried it…it’s such a nice blend of flavors, a little sweet and a little savory yet a LOT of yumminess! I cannot wait until you try this combination for the most perfect start to your crisp, fall mornings!
ingredients
Acorn Squash, roasted—14 oz, or 2 C; medium in size
Coconut Sugar—3 oz, or ½ C
Honey—2 TBL
Water—2 oz, or ¼ C
Lemon Juice—2 TBL
Cinnamon—1 TBL
Nutmeg—2 tsp
Cloves—2 tsp
Salt—½ tsp
process
To roast the squash: preheat your oven to 425˚F
Cut squash in half, lengthwise, scoop out the seeds and drizzle a little bit of olive oil on top, sprinkle with salt
Place on a baking sheet skin side down
Roast for 45 minutes-1 hour depending on size
Will know when it is finished as the squash will be soft enough for a knife to go in and come out easily
For butter: once the squash has cooled for about 15-30 minutes, scoop out the flesh and place in a food processor
If needed, you may add a couple of tablespoons of water so that it blends easier
Blend until smooth
Transfer to a medium saucepot and add the remaining ingredients
Cook at a low simmer, stirring frequently, for about 15 minutes
This really allows for the flavors to develop!
Allow to cool before putting into a jar to store in the refrigerator
To use: this is perfect as a dip for fruit, as a dessert topping, spread on a slice of homemade bread, or, my favorite way: on a Siete Foods burrito with eggs, apples and greens!
Bon Appétit!