Butternut Squash Butter

READY IN: 50mins
Recipe by Tiny kitchen

Found butternut squash at bargain prices and wanted to do a butter with it. I found only 1 recipe online and adapted it into this. Great color and flavor. Perfect spread on toast, pancakes or waffles. This recipe produced 11+ half pint jars. Because winter squashes and pumpkins are not acidic enough, the USDA does NOT recommend canning mashed product. These store in the fridge for 2 months or the freezer for longer storage.

Top Review by ladypit

When we bought our pumpkin in the fall, we bought a very large squash. We peeled it and boiled it, mashed it and froze it. I pulled 9 cups out today to make this. While I thought it was good, I'd have liked more spice. I think next time I'd up the spices by at least double. But a great easy recipe that can be changed around some. Thanks!

Ingredients Nutrition


  1. Place all ingredients in large, heavy bottom pot.
  2. Heat to boiling.
  3. Reduce heat, simmer 40-45 minutes, stirring frequently to prevent sticking.
  4. To test if done, a dollop placed on a plate will not run after 2 minutes.
  5. Pack into clean jars, cover and refrigerate or freeze.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a