Prep 10 mins
Cook 1 hr 30 mins
Pumpkin and other winter squashes are already lightly sweet. Roasted, pureed and cooked down with spices, they make a delicious sweet spread, reminiscent of pumpkin pie, but lighter. Adapted from http://bit.ly/18GjP1b at Food52.
- 3 lbs winter squash (sugar pumpkin, butternut, delicata, kabocha)
- 2 tablespoons vegetable oil
- 1⁄2 cup brown sugar or 1⁄2 cup demerara sugar
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon freshly grated ginger
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon grated nutmeg
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground allspice
- 1⁄2 teaspoon lemon juice
- 1⁄4 cup apple cider or 1⁄4 cup orange juice or 1⁄4 cup water
- Cut squash open and remove seeds, strings and pith. Rub with oil and place cut side down on a baking sheet. Roast in a preheated 450F oven until very soft, 45-60 minutes. Allow to cool slightly, then scrape flesh from skin. Packing it tightly into the cup, measure out 2 cups of squash and add to food processor. Save any remaining squash for another recipe (I recommend recipe #509563).
- Add sugar, spices, lemon juice, and apple cider to food processor. Puree until very smooth.
- Scrape puree into a saucepan. Bring to a simmer over medium-low heat, and cook, stirring and scraping the bottom of the pan frequently to prevent sticking and burning, until it thickens and darkens.
- Allow to cool, then transfer to small jars or plastic containers. Store in the refrigerator up to 2 weeks, or in the freezer up to 3 months. (This recipe is not safe to can at home.).
- For a different flavor spin, leave out the spices listed above and instead combine 1/2 tsp whole cloves, 1/2 tsp cardamom seeds and a small piece of star anise in a spice grinder or mortar and pestle. Grind to powder and add to food processor along with 1 tsp ground cinnamon.