Recipe and photos courtesy of: Goofy Foot Foods
With this years Thanksgiving festivities wrapped up, we move full steam ahead into the time of giving. Sometimes it can be a bit difficult to come up with gifts for your co-workers, neighbors, friends, and all the other amazing people in your life, but we have a solution! Homemade gifts are always the best and this recipe from our friends at Goofy Foot Foods is an absolutely perfect way to cross some names off your shopping list. Combine squash, spices, and other simple ingredients, blend them all together, pack it in a jar, and you’ve got yourself a DELISH Coconut Squash Butter to share for the holidays!
This Coconut Squash Butter is the perfect addition to your morning toast, crackers, or smoothie. Basically, you can do just about anything with this spread and it makes everything taste even better! Not only does this recipe serve as a delicious gift, you’re also gifting some pretty sweet health benefits too. Since the main ingredient in this butter is winter squash (Kabocha and Butternut), you are passing on a heaping serving of antioxidants. Winter squash are high in antioxidants called carotenoids, especially lutein, zeaxanthin, and beta-cryptoxanthin – helpful for protecting vision and combating cellular damage. These antioxidants combined with the anti-inflammatory powers make squash a disease-preventing powerhouse, helping kick diseases like cancer to the curb. If you need even more reason to grub down on squash, just remember it is also packed with a heavy dose of vitamin C. Combine these winter squash with a hint of coconut butter, maple syrup, and spices and you’ve got one seriously tasty treat that you don’t have to feel guilty about chowing down on during this season.
This recipe makes a heaping serving of Coconut Squash Butter, enough to fill 4 pint size jars OR you can split it up even more and make 8 ½ pint jars to share with others this holiday season. This slightly sweet spread is absolutely amazing and makes the perfect gift packed in a mason jar with a bow. We know what we’re gifting this holiday season!
Ingredients:
- 4 clean pint size jars
- 4 pieces ribbon
- 1 medium butternut squash, cut in half and seeded
- 1 small or 1/2 large kabocha squash, cut in half and seeded
- 3 tablespoons coconut butter (not oil)
- 1/3 cup coconut palm sugar
- 2 tablespoon maple syrup
- pinch of sea salt
- 1.5 teaspoons Ceylon cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/8 teaspoon ground clove
Instructions:
- Cut butternut and kabocha squash in half lengthwise. Using a metal spoon, scoop out the seeds and stringy material.
- Line 2 baking sheets with parchment paper and place squash halves, flesh-side down on the baking sheet.
- Bake at 375 degrees F. for approximately 40 minutes. Squash will be lightly browned on the skin and will be soft when poked with a fork or knife.
- Let cool.
- Scoop out the flesh of your cooked kabocha and butternut squash halves. Place sqaush in a large food processor or blender.
- Add all other ingredients and begin to pulse, scraping down the sides of the bowl as you go. Adjust seasoning and test for sweetness.
- Place Coconut Squash Butter in pint-size jars. Seal with a tight-fitting lid and cover with a pretty paper (I only had white parchment paper on hand) and ribbon.
- Keep refrigerated for up to a week.
- ENJOY!
Recipe and photos courtesy of: Goofy Foot Foods
