- 2 cups pumpkin meat cubed, peeled, seeds removed (or can substitute butternut squash or other winter squash)
- 1 tsp pumpkin pie spice
- ¼ cup maple syrup
- ¼ tsp (pinch) salt
- 2-3 TB lemon, pomegranate or orange
- Lightly oil a sheet pan and place cubed pumpkin on it.
- Roast at 350 degrees F until fork tender (about 20-30 minutes). Let cool.
- Place cooled, cooked pumpkin in a food processor, add pumpkin pie spice, maple syrup, a pinch of salt, and 1 tablespoon of the juice. Puree until smooth and adjust the taste by adding more lemon, pomegranate, or orange juice until perfect for you. Cover and refrigerate until used.
- Spread a generous amount of pumpkin butter onto a slice of Cranberry Pumpkin seed bread.
- If desired, top with a dollop of ricotta or cream cheese, drizzle with maple syrup, and top with pomegranate or pumpkin seeds.
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