Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Spiced Kabocha Squash Butter Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 15, 2017 Print Rate It Share Share Tweet Pin Email Photo: Alpha Smoot Prep Time: 25 mins Total Time: 1 hrs 20 mins Yield: 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. Ingredients 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 Directions 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). 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. Rate it Print