This recipe for butternut squash seed butter is a central component of a fall recipe by Ideas in Food: Butternut Squash Cavatelli with Grilled Mushrooms en Papillote. But it can be used in other dishes too, like with cooked vegetables or on toast. - Arthur Bovino
For the butternut squash seed butter:
- 4 ounces unsalted butter
- Seeds and pulp from a roasted butternut squash
- 1 whole star anise
- ½ teaspoon grated nutmeg
Preheat the oven to 350 to 325 degrees with convection, if available. Put the butter and reserved seeds into a medium-sized heatproof pan and put it into the oven. Roast the butter and seed mixture for one hour. Remove from the heat and add the star anise and nutmeg. Let the spices infuse for 20 minutes, then strain the mixture, discarding the seeds and the pulp and reserving the aromatic butter. Cool in a heatproof container and refrigerate for up to a week.