Prep 5 mins
Cook 45 mins
Found butternut squash at bargain prices and wanted to do a butter with it. I found only 1 recipe online and adapted it into this. Great color and flavor. Perfect spread on toast, pancakes or waffles. This recipe produced 11+ half pint jars. Because winter squashes and pumpkins are not acidic enough, the USDA does NOT recommend canning mashed product. These store in the fridge for 2 months or the freezer for longer storage.
- 9 cups butternut squash puree
- 1 1⁄2 cups undiluted unsweetened apple juice concentrate
- 2 1⁄4 cups dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- Place all ingredients in large, heavy bottom pot.
- Heat to boiling.
- Reduce heat, simmer 40-45 minutes, stirring frequently to prevent sticking.
- To test if done, a dollop placed on a plate will not run after 2 minutes.
- Pack into clean jars, cover and refrigerate or freeze.
When we bought our pumpkin in the fall, we bought a very large squash. We peeled it and boiled it, mashed it and froze it. I pulled 9 cups out today to make this. While I thought it was good, I'd have liked more spice. I think next time I'd up the spices by at least double. But a great easy recipe that can be changed around some. Thanks!