Spiced Kabocha Squash Butter

spiced kabocha butter
Photo: Alpha Smoot
Prep Time:
25 mins
Total Time:
1 hrs 20 mins
3 cups

This spread, similar to pumpkin butter, is great to have in the fridge. Pair it with apples (as a nut-free substitute for peanut butter), or layer it on toast with Neufchatel cheese.


  • 1 medium kabocha squash, halved and seeded

  • 1 cup apple cider

  • ¼ cup pure maple syrup

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ginger

  • ½ teaspoon nutmeg

  • Pinch of kosher salt


  1. Preheat oven to 400 degrees. Roast squash cut-side down until soft, 45 to 50 minutes. Let cool slightly, then scoop flesh into the bowl of a food processor (discarding skins). Process until smooth (if it's too dry, add up to 1/3 cup water).

  2. Combine 2 cups squash puree (reserve remainder for another use), cider, maple syrup, spices, and salt. In a medium saucepan, cook over medium heat, stirring often, until thickened, about 20 minutes. Let cool completely. Store in an airtight jar in refrigerator up to 2 weeks.

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