Chile Cumin Butter for Winter Squash

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The flesh of baked winter squash has a soft texture and sweet, plain flavor that is the perfect backdrop for spicy chilies and other assertive complements. Don’t limit yourself to acorn and butternut squash for this recipe--check out the uncommon, often organically grown varieties that show up at many farmers’ markets during autumn. They have whimsical names like Buttercup, Delicata, Turk's Turban and Pink Banana, and vary in sweetness and texture.


  • 4 ounces Organic Valley Pasture Butter, at room temperature
  • 2 serrano chilies, seeded and minced
  • 1 lime, grated, zested
  • 2 green onions, minced
  • 12 teaspoon ground cumin
  • winter squash, baked (or pureed)


Beat butter, chilies, lime zest, green onions and cumin. Use this mixture as a spread on hot baked pumpkin or winter squash, or fold it into pureed or whipped pumpkin or squash flesh.



Squash also pairs well with quieter flavors: nuts, sautéed shallots, subtle amounts of sage or maple syrup, etc.

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