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.