- 2 pounds winter squash, such as sugar pumpkin or butternut squash, peeled, seeded, and cubed
- 1 cup light brown sugar, packed
- 1 cinnamon stick
- 1 orange, peeled and juiced
- 1 cup water
- 1 teaspoon kafe hawaij or pumpkin pie spice
- 1/ 2 teaspoon kosher salt
- 1/ 2 cups walnuts, chopped
In a heavy bottomed saucepan, add all of the ingredients except the walnuts and simmer over medium-low heat, stirring occasionally, until squash is completely tender, about 1 hour.
While the squash is cooking, in a separate pan, toast the walnuts over medium-low heat until fragrant, about 2-3 minutes. Remove from the heat and transfer to a plate to cool.
Once most of the liquid has evaporated and the squash is completely softened, remove the pan from heat. Discard cinnamon stick and orange peel.
Using an immersion blender, puree the mixture until smooth. (You can use a regular blender if you do not have an immersion blender.) Add in the chopped walnuts and stir to combine.
Store the squash butter in an airtight container in the refrigerator for up to 3 months or freezer for up to a year.
Enjoy with bread, on top of pancakes or swirl into your yogurt or oatmeal.