Chile Cumin Butter

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  • 8 tablespoons Organic Valley Butter, at room temperature
  • 2 serrano chilies, seeded and minced
  • lime zest (1 lime)
  • 2 green onions, minced
  • 12 teaspoon ground cumin


Blend all ingredients with wooden spoon until creamy. Chill for at least half an hour. Using a pastry bag and decorative tips, pipe butter onto roasted squash or corn on the cob. Or, transfer to waxed paper and shape into a log before chilling, and simply slice into pats.


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

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