Winter Squash Butter
- Ready In:
- 1hr 40mins
- Ingredients:
- 11
- Yields:
-
3 cups
- Serves:
- 24
ingredients
- 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 1/4 cup orange juice or 1/4 cup water
directions
- 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.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!