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Recipe courtesy of The Kitchen

Pumpkin Compound Butter

  • Level: Easy
  • Yield: 1 1/2 cups
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 8 servings
    Calories
    224
    Total Fat
    23
    Saturated Fat
    15
    Carbohydrates
    6
    Dietary Fiber
    0
    Sugar
    5
    Protein
    0
    Cholesterol
    61
    Sodium
    183
  • Total: 5 min
  • Active: 5 min
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Ingredients

2 sticks salted butter, softened

1/2 cup pumpkin puree

2 tablespoons honey

Directions

  1. Combine the butter, pumpkin puree and honey in a small mixing bowl until a smooth paste forms. Serve immediately or store in an airtight container, refrigerated, for up to 2 weeks.
Show: The Kitchen
Episode: Squash N' Pumpkins

Categories:

Pumpkin Fall Gluten Free

More from:

The Kitchen

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3 Reviews
Add Your Review

Debi B.

We were at the taping when they made this episode. We had a tasting party for family the day it aired with all the recipes from the episode.  I have to tell you, for something so easy, it was a hit! When we made it, we put it in the fridge overnight. It gave time for the blending of flavors. Serve it with hot out of the oven rolls - like Rhodes from the freezer section. As for maple syrup instead of honey, then you would taste maple, the honey just adds sweetness.

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