Maple Spice Squash Butter (Refined Sugar-Free, Vegan, Paleo)

Preheat the oven to 400F.

Place butternut squash halves on a large baking sheet with the cut side down.

Add a few Tablespoons of filtered water to the bottom (this creates steam as it roasts).

Place a piece of parchment over the squash, then cover with a aluminum foil and seal around the edges of the baking pan. Roast the squash for 60 minutes or, until the flesh is tender when pierced with a fork. Set aside until cool enough to handle.In the meantime heat the maple syrup with the cinnamon stick, halved and scrapped vanilla bean and anise star in the bottom of a medium saucepan and bring to a simmer. Cover, turn off heat and let infuse while the squash cooks. Once the squash is cooled strain the infused maple syrup into the bowl of a food processor reserving the whole spices.Scoop out the squash flesh and add it to the infused maple syrup in the bowl of the food processor .

Add the ground cinnamon, cloves and lemon juice and puree until smooth.

Pour the mixture back into the saucepan along with the reserved whole spices.Bring to a simmer and reduce heat; cook, uncovered, over low heat, stirring frequently, 20 to 25 minutes or until thick (it may spatter so keep an eye on it).

Remove from heat; ladle into jar (I leave the whole spices in there so they can continue to impart flavor after jarred but you can fish them out now if you prefer). Cover; let cool to room temperature and store in refrigerator for a few weeks or the freezer for up to 6 months.