Taste Tested: Roasted Squash Butter

A giant pan of roasted vegetables…it’s what Ontario winters were made for! Take a gorgeous gourd for a spin this winter with this beautiful roasted butter.


“There was a time for me when ‘party food’ meant ensuring all bags of chips made it into bowls before guests’ hands. A�They were always beautiful bowls, but I’m happy to say I’ve evolved. A�This roasted squash butter is a great entry into your elegant entertaining years. A�It’s easy to dress up with any number of garnishes and its beautiful burnt orange colour is a welcome sight on any cocktail napkin.


Roasted Squash Butter

We love this “butter” on grilled bread but could also see ourselves adding a spoonful or two to a risotto or fresh pasta.


  • 4 cups Ontario squash or sweet potatoes, cubed
  • 4 TBSP good quality olive oil
  • 2 TBSP butter
  • 100g Ontario soft goat cheese (we like C’est Bon from Perth County)
  • Maldon salt and fresh ground pepper, to taste


  1. Preheat oven to 400F.
  2. Toss squash with 2 TBSP olive oil and spread onto large, parchment lined baking sheet.
  3. Roast squash for 20-30 minutes, turning occasionally, until soft and golden brown.
  4. In a food processor, puree squash with remaining olive oil, butter and cheese of your choice.
  5. Taste and season accordingly with salt and pepper.
  6. Spread onto grilled bread and top with your favourite seasonal produce. I drizzled honey and used parsley, extra goat cheese curls and mandolined celery to add a pop of colour and crunch.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�Taste Tested, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�A�Come discover what�s on our table � literally!

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