Rum Masala Squash Butter
This gluten-free and vegan bread spread offers an earthy, creamy and decadent flavor when smeared on a slice of our seasonal Abundance Loaf.
Slice, toast and top with a generous amount of the squash butter and sprinkle with pomegranate seeds for a festive and tasty seasonal touch.
An easy winter treat to whip up for a group!
- 2 cups of roasted and pureed winter squash ~ pumpkin, butternut and kabocha work best!
- 1/2 cup rum
- 1/2 cup maple syrup
- 1/2 cup coconut sugar
- 1 tablespoon Garam Masala
- 1/2 teaspoon of salt
Add all ingredients into a saucepan over medium, low heat. Cook on a slow simmer, constantly stirring for 20 - 30 minutes. When the mixture thickens, remove from heat and scoop it into a blender. Puree until very smooth, store in the fridge for up to a week.