Ingredients — what you'll need
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- 2 gram Nutmeg
- 2 tablespoon Olive Oil
- 2 gram Dried Thyme
- 100 gram Unsalted Butter
- 1 piece Butternut Squash
- 2 gram Salt
Step-by-step method
At a glance
You're roasting seasoned pumpkin until tender, then blending it with butter to create a creamy autumn-flavored spread that's ready in under an hour. The roasting is the star here—it takes about 30 minutes while you relax—and the real satisfaction comes when you blend everything together into smooth, delicious pumpkin butter that spreads beautifully on sandwiches or stirred into warm mashed potatoes.
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Prepare the pumpkin
Cut the pumpkin in half lengthways, score the flesh, and brush with olive oil. Season with salt, and feel free to add your favourite herbs or spices. In our house thyme and nutmeg are big favourites, and we always keep a chilli version on hand in the fridge too.
Ingredients
- 1 piece Butternut Squash
- 2 tablespoon Olive Oil
- 2 gram Salt
- 2 gram Dried Thyme
- 2 gram Nutmeg
2/4
Roast
Roast in the oven at 180°C for about 30 minutes.
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Scoop and blend
Once out of the oven, scoop out the flesh with a spoon and blend it together with the butter.
Ingredients
- 100 gram Unsalted Butter
