Surprisingly most squash and gourds don’t have much flavour on their own. It seems like they should though with all their crazy shapes, stripes, spots, and handle stems.
What they do have though is a creamy dense sweetness. That blended with roasted walnuts with the traditional pumpkin spice and maple syrup seemed like a perfect breakfast spread. Making walnut butter is the easiest of all the nuts because it turns into butter so quickly making this job incredibly simple. This is lovely on porridge, toast, with banana and granola, or by the spoonful! Also make them into chocolate nut butter cups see below.
Sweet Walnut Pumpkin Nut Butter
200g Roasted Walnuts
187g (3/4cup) cooked pureed pumpkin
2 Tbsp maple syrup
1 tsp pumpkin or mixed spice
2 Tbsp Tahini paste (optional adds a unique depth of flavour)
splash of vanilla extract
pinch of sea salt
After your walnuts have been roasted and cooled blend in your food processor till they form a creamy butter. Add all other ingredients if you want it sweeter add more maple syrup or more pumpkin spice. Keep in a air tight container in the fridge.
Chocolate nut butter cups
100-200g of good quality dark chocolate
(depending on how many cup you want to make)
1-2 tsp of cacao butter (optional, if you want the white chocolate swirl)
Melt and pour one spoon into muffin tins lined with cupcake liners see photo. Then put two small spoons of the nut butter.
Then 1-2 spoons of more melted chocolate on top to cover the nut butter and set in the fridge or freezer. If want the white chocolate swirl place a small bit of melted cacao butter on top of the butter cup while dark chocolate is still melted and swirl with a tooth pick.