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Rum Masala Squash Butter

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.

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