Butternut Squash Butter

READY IN: 50mins
Recipe by Tiny kitchen

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.

Top Review by 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!

Ingredients Nutrition

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.

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