ROASTED PUMPKIN & WALNUT BUTTER

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Seriously, this butter is everything you want and need this autumn. The fridge in my new place is brimming with all the good stuff: pumpkin puree, pumpkin nut butter, pumpkin granola, pumpkin ice cream.
The seasons abundance and colder days are a perfect combination to get creative in the kitchen and get blissed.
It’s a decadent seriously healthy delicious treat. Following scenario: Roasting pumpkin and walnuts in the oven, a wonderful aroma in your kitchen, a delish creamy nut butter once combined – then use it on bread, perfect for dipping apple slices, as cake filling, straight out of the jar, on your porridge, pancakes – my favourite way is to make a warm pumpkin latte which is next weeks pumpkin recipe post, so stay tuned!
And also, how great a friend would you be if you fill up a beautiful glas with this pumpkin walnut butter and give it to someone?

 

ROASTED PUMPKIN & WALNUT BUTTER

Could be done easily if you happen to have some pumpkin puree left, maybe from making this granola or you have a store bought canned puree. Got some roasted/cooked squash in the kitchen? Blend it and there you go. But even without having ready pumpkin puree it is a fun and finger licking yummy activity to whip it up. Just roast the squash for 30 minutes with coconut oil on 200°F, then blend until buttery. Roast the walnuts prior to making the nut butter if you want some extra roasted flavour.

2 cups roasted walnuts
⅔ cup pumpkin puree
3 medjool dates, pitted
1 tbsp pumpkin spice ( cinnamon, cardamom, nutmeg, ginger, clove)
1/2 tsp vanilla powder / 1 tsp vanilla extract
1 tbsp maple syrup
2 tbsp coconut oil
¼ teaspoon sea salt
1 tbsp cacao nibs for topping

 

Use a food processor or a good quality blender, transfer the nuts and let it run on high speed for 10-15 minutes. Maybe turn off the processor every few minutes to scrape down the sides with a spoon as needed. Add dates, sea salt, vanilla, coconut oil and maple syrup until buttery. Then add pumpkin puree and pumpkin spice – blend for another 2-3 minutes until everything is well combined.
Transfer into a glas jar and store in the fridge for up to one week. Add cacao nibs and extra cinnamon before serving – Voila!
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INTERVIEW //
For the german speaking crowd:
Ich fühle mich geehrt, denn die reizenden creative minds hinter @ofrootsandroads haben mich an einem schönen Herbstnachmittag besucht und wir haben uns über den Blog, Reisen und natürlich Essen unterhalten. Hier lang geht’s zum Interview.