Squash Butter

I still had a bit of acorn squash puree left over, so I made a 'butter' to spread on the bread accompanying our lunchtime soup. The kids loved it!

Ingredients:
1 cup squash puree (or any other sweet vegetable puree, like carrot, parsnip, sweet potato)
1 tbsp almond butter (make this nut-free by using tahini)
1 tsp tamari or soy sauce (wheat-free to make this gluten-free)

Method:
Place all ingredients in a small capacity food processor, and blend together.