Pecan Squash Butter
Use this heavenly spread on your morning toast, slices of apple, or pieces of dark chocolate.
2 cups (500 mL) pecans
2 Tbsp (30 mL) melted coconut oil or other oil of choice
2 Tbsp (30 mL) honey
1 cup (250 mL) squash purée
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg
Place pecans, oil, and honey in container of food processor or high-powered blender and blend on high until mixture becomes creamy, about 2 to 5 minutes, depending on the machine you are using. Wipe down sides as needed during blending. If mixture is not becoming smooth enough, add a little extra oil to help smooth it out.
Place squash, cinnamon, and nutmeg in container and blend until smooth. Store in refrigerator for up to 2 weeks.
Serves 12.
Each serving contains: 158 calories; 2 g protein; 14 g total fat (3 g sat. fat, 0 g trans fat); 9 g total carbohydrates (4 g sugars, 2 g fibre); 2 mg sodium
source: "Good Gourd", alive #373, November 2013
Pecan Squash Butter
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
