Too much squash? Make Zucchini Butter!
I'm clearly late to the zucchini butter train, but I love it! This is my go-to way to use all the zucchini and summer squash I'm getting in my CSA. My first batch was a bit too strong on the shallots, making it hard to eat plain. No problem: I used it in place of onion in a spinach/chard/feta pie, threw it into pasta preparations, and mixed it with tahini and chipotle as a sandwich sauce. Second batch was perfect for me, and I use it on everything!I made this recipe and it is gorgeous.
If you add some fresh thyme, and then cook it down until its soft and you can smoosh it up, it makes a great sandwich spread, plus you can freeze it up in small batches for the long winter!! !!I added dried basil and parsley, a little smoked paprika and lemon juice, and topped with finely grated parmesan - so much better than I expected - wow!Just made this. Well it need some work. Lacked flavor. So I added some tomato and worcestershire sauce. Good as a side or on a pizza.
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