Butternut Squash Butter

Tiny kitchen, big chef's Note:

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.

• Total Time: 50 mins
• Prep Time: 5 mins
• Cook Time: 45 mins

Ingredients:

Serves: 184

Yield: 11.5 cups

• 9 cups butternut squash puree
• 1 ½ cups undiluted unsweetened apple juice concentrate
• 2 ¼ cups dark brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves

Directions:

1. Place all ingredients in large, heavy bottom pot.
2. Heat to boiling.
3. Reduce heat, simmer 40-45 minutes, stirring frequently to prevent sticking.
4. To test if done, a dollop placed on a plate will not run after 2 minutes.
5. Pack into clean jars, cover and refrigerate or freeze.

Reviews

[ladypit]

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!