Doce de Abobora (Squash Butter), a Portuguese dish, has been a staple in my house ever since I can remember. Once the seasons change, jars of this creamy spiced butter would line up on my counter.
While there is no actual butter in this recipe (making it naturally vegan!), the consistency is thick and rich like butter. Traditionally, we fold in chopped walnuts at the end for some added crunch, but if walnuts are not your jam, leave them out. Better yet, swap them for toasted pepitas or chopped hazelnuts!
Swirl this spiced butter in your oatmeal, or yogurt, dollop it on top of waffles, pancakes, or simply spread it on a piece of toasted bread - my favorite! This butter is packed with all the flavors you love of Fall!
- 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.