With just a touch of leftover butterkin squash – oh so delightful – from yesterday’s Lemon Parsnip Butterkin Squash Soup, behold, a Thai spiced squash butter spread came to life.
The super sweet winter squash variety blended the delicate goodness of summer squash and the depth of a savory spice mixture, had me licking my lips, slathered across toasted crusty bread and slung across some freshly roasted veggies from the farmer’s market.

Spiced Squash Butter

1 cup cooked butterkin squash (butternut, buttercup, pumpkin, or even sweet potato will do)
1 medium yellow squash, steamed and drained
1 Tbs. coconut oil
2 tsp. Thai spice blend
1/8 tsp. sea salt

Combine all ingredients in a high speed blender and process until super smooth.

Yes, it’s that easy.

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