This is delicious on homemade sourdough toast, soaked oats or even as a filling in ravioli!
1/4 cup grass-fed raw butter
1/4 cup cooked and cooled pumpkin
sea salt to taste
maple syrup (optional)
1. Blend together in a bowl until smooth.
2. Put in a jar and place in the fridge.
Will keep for 2 weeks, if it lasts! Mine sure didn't!!
(PS: If you wish to have creamier butter you can add more pumpkin.)