Spiced Squash Butter
By OcadoLife
Published on 16 September 2025
This Spiced Squash Butter is a super-simple way to bring an extra layer of flavour to a dish. “Making flavoured butter is an Eastern European tradition,” says food writer Alissa Timoshkina. “I’ve given it a spin here by adding squash. Serve it as part of a spread, with bread, cured meats and fish, pickles and salad. Or try melted over roast potatoes or spread on bread to enjoy with soup.” Makes 600g. Time and servings
50 minsTotal time
20 minsPrep time
30 minsCooking time
Ingredients
- 400g butternut squash, peeled and cut into 2.5 cm dice
- 1 tbsp olive oil
- 1 tsp caraway seeds
- 1 tsp coriander seeds
- 250g salted butter
- 1 tbsp runny honey
- 1 small pinch chilli flakes
- ½ tsp black pepper
- 1-2 tbsp chopped dill (optional)
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the diced squash in a roasting tin and toss with the oil and a good pinch of salt. Spread out in a single layer and roast for 30 mins or until soft and golden.Step 2
Meanwhile, toast the caraway and coriander seeds in a dry frying pan over medium heat for 1-2 mins, until fragrant. Crush to a powder using a pestle and mortar.Step 3
In a food processor, blitz the roasted squash with the crushed spices, butter, honey, chilli flakes, black pepper and dill (if using) until smooth and creamy.Step 4
Dollop the butter onto a sheet of cling film; roll into a sausage. Twist the ends to seal; chill for up to a week or freeze for three months. Slice into rounds as needed.