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Pumpkin Butter

Bruce Sherman - North Pond
Chicago, IL

Chef demonstration
Soups & Sides

  • 1.5 cups of toasted pumpkin seeds, salted
  • 2+ Tbsp carrot juice
  • 2+ Tbsp veg stock or water
  • 1 Tbsp honey
  • 1/3+ cup roasted buttercup squash puree
  • 1/2 cup softened butter
  • lemon juice (to taste)

Process seeds, juice, stock and honey in food processor or blender until relatively smooth.

Add squash and blend until smooth.

Beat in softened butter and adjust seasoning, adding citrus if needed.

Pass through strainer, if a smoother consistency is desired.

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