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Prep Time
15 mins
Total Time
1 h 20 m
2 cups (500 mL)


4 cups
peeled, chopped butternut squash (about 1 lb/500 g)
1 L
1 tbsp
olive oil
15 mL
1/4 tsp
1 mL
1/4 cup
maple syrup
60 mL
1/4 cup
packed brown sugar
60 mL
3 tbsp
lemon juice
45 mL
2 mL
ground cinnamon
1/2 tsp
1/4 tsp
each ground cloves and nutmeg
1 mL


Step 1

Preheat oven to 400F (200C). Toss butternut squash with oil and salt. Spread in single layer on parchment paper-lined baking sheet. Roast squash 40 to 45 min., turning over once, until tender. Cool slightly.

Step 2

Place squash in food processor. Add 1 cup (250 mL) water, maple syrup, brown sugar, lemon juice, cinnamon, cloves and nutmeg; puree until smooth.

Step 3

Transfer puree to small saucepan. Stir in 1/2 cup (125 mL) water. Bring to a simmer over medium heat. Reduce heat to medium-low. Continue cooking 15 min., stirring frequently, until mixture is a thick, spreadable consistency. Cool to room temperature. Store in an airtight container in the refrigerator for up to 2 weeks.


Substitute water with apple cider.
Spread squash butter on toast, scones, pancakes or waffles.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving: 2 tbsp/30 mL
1 g
9 g
1 g
7 g
35 mg
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