Pumpkin-Apple Spread
This Pumpkin-Apple Spread without Butter brings together the warm, comforting flavors of fall in a simple, delicious way. It’s perfect for breakfast on toast, in pastries, or enjoyed by the spoonful, making it a great alternative to sugary spreads.
Servings: 4 servings
Calories: 60kcal
Ingredients
Main Ingredients
- 500 g Hokkaido pumpkin, diced Can be substituted with butternut squash.
- 3 pcs sweet apples, peeled, cored, and chopped Use Fuji or Honeycrisp for added sweetness.
- 1 tsp ground cinnamon For added flavor, consider also mixing in a pinch of nutmeg or clove.
- 2 tbsp lemon juice
- 100 ml water
Instructions
Preparation
- Remove seeds from the pumpkin, then dice it.
- Peel, core, and chop the apples into small pieces.
Cooking
- In a large pot, combine the diced pumpkin, chopped apples, water, and lemon juice.
- Bring the mixture to a boil, then reduce the heat and simmer for about 20 minutes, or until the pumpkin and apples are tender.
- Use a blender or an immersion blender to puree the cooked mixture until it’s smooth and creamy.
- Stir in the cinnamon and simmer uncovered for another 10 minutes, stirring occasionally, until it thickens and reaches a spreadable texture.
Storage
- Transfer the spread to clean jars and let it cool completely before refrigerating.
- Use within a week for best flavor.
Notes
Ensure the mixture cools slightly before blending to avoid any hot splashes. If the spread is too thick, adjust the consistency by adding a splash of water when reheating.