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    You are in: Home / Recipes / Winter Squash Butter Recipe
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    Winter Squash Butter

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    10 mins

    1 hrs 30 mins

    DrGaellon's Note:

    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 at Food52.

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    Serves: 24



    Units: US | Metric


    1. 1
      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 Hard Squash Spread).
    2. 2
      Add sugar, spices, lemon juice, and apple cider to food processor. Puree until very smooth.
    3. 3
      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.
    4. 4
      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.).
    5. 5
      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.

    Ratings & Reviews:


    Nutritional Facts for Winter Squash Butter

    Serving Size: 1 (65 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 47.4
    Calories from Fat 10
    Total Fat 1.2 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 3.9 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 0.9 g
    Sugars 5.7 g
    Protein 0.5 g

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