Spiced Butternut Squash Butter

• 1 whole Butternut Squash, About 3 Pounds, Peeled And Cubed
• 1/2 cups Brown Sugar
• 2 teaspoons Pumpkin Pie Spice, Or A Mixture Of Your Favorite Fall Spices
• 1 pinch Kosher Salt
• 2 teaspoons Real Vanilla
• 1-1/2 Tablespoon Lemon Juice

1. Put your squash cubes on a greased (or lined) baking sheet and bake at 400 degrees (F) for one hour, or until soft and golden.**(Note: I was lazy and didn't peel my squash before baking. Then after roasting I just pared off the skin and called it good!)
2. Throw your squash in a food processor or blender, then whiz it up good.
3. Throw in the rest of your ingredients and blend away, until you have dreamy, spiced, buttery butternut butter (sorry 'bout that - I like the word butter).
4. You'll notice the butter was really nice and thick at this point. So I simply scraped it into a jar and stuck it in the fridge.
5. But . . . If your squash is a bit more watery, you might want to thicken it up a bit. No problemo! Just stick it in a heavy saucepan on medium heat and cook (stirring often) until it thickens up a bit. Then . . . put it in a jar. (It should keep in the refrigerator for about 2 weeks).
6. Serve thickly slathered on:
7. Soft homemade buns
8. Muffins
9. Cornbread
10. Pancakes and waffles
11. As an oatmeal topping
12. Swirled into Greek yogurt
13. and of course, toast!

butternut, brown sugar, pie spice, kosher salt, vanilla, lemon juice

Taken from tastykitchen.com/recipes/condiments/spiced-butternut-squash-butter/ (may not work)