Maple Spice Squash Butter (Refined Sugar-Free, Vegan, Paleo)

Ingredients

• 1.5 lb butternut squash seeds removed cut in half (or use 1/2 a large one),
• 2  cinnamon sticks 
• 0.5 tsp ground cinnamon 
• 0.1 tsp ground cloves 
• 0.5 cup maple syrup (if using a smaller squash reduce to)
• 0.5  vanilla pod halved
• 10 servings water filtered for roasting
• 2  star anise whole

Equipment

• food processor
• bowl
• baking sheet
• sauce pan
• ladle
• oven
• baking pan
• aluminum foil

Directions

1. Preheat the oven to 400F.
2. Place butternut squash halves on a large baking sheet with the cut side down.
3. Add a few Tablespoons of filtered water to the bottom (this creates steam as it roasts).
4. Place a piece of parchment over the squash, then cover with a aluminum foil and seal around the edges of the baking pan. Roast the squash for 60 minutes or, until the flesh is tender when pierced with a fork. Set aside until cool enough to handle.In the meantime heat the maple syrup with the cinnamon stick, halved and scrapped vanilla bean and anise star in the bottom of a medium saucepan and bring to a simmer. Cover, turn off heat and let infuse while the squash cooks. Once the squash is cooled strain the infused maple syrup into the bowl of a food processor reserving the whole spices.Scoop out the squash flesh and add it to the infused maple syrup in the bowl of the food processor .
5. Add the ground cinnamon, cloves and lemon juice and puree until smooth.
6. Pour the mixture back into the saucepan along with the reserved whole spices.Bring to a simmer and reduce heat; cook, uncovered, over low heat, stirring frequently, 20 to 25 minutes or until thick (it may spatter so keep an eye on it).
7. Remove from heat; ladle into jar (I leave the whole spices in there so they can continue to impart flavor after jarred but you can fish them out now if you prefer). Cover; let cool to room temperature and store in refrigerator for a few weeks or the freezer for up to 6 months.