• 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

Method

• Step 1

  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.

• Step 2

  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.

• Step 3

  Once most of the liquid has evaporated and the squash is completely softened, remove the pan from heat. Discard cinnamon stick and orange peel.

• Step 4

  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.

• Step 5

  Store the squash butter in an airtight container in the refrigerator for up to 3 months or freezer for up to a year.

• Step 6

  Enjoy with bread, on top of pancakes or swirl into your yogurt or oatmeal.