Butternut Squash Butter
"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."
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
11 1/2 cups
- Serves:
- 184
ingredients
- 9 cups butternut squash puree
- 1 1⁄2 cups undiluted unsweetened apple juice concentrate
- 2 1⁄4 cups dark brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
directions
- Place all ingredients in large, heavy bottom pot.
- Heat to boiling.
- Reduce heat, simmer 40-45 minutes, stirring frequently to prevent sticking.
- To test if done, a dollop placed on a plate will not run after 2 minutes.
- Pack into clean jars, cover and refrigerate or freeze.
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Reviews
-
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!
RECIPE SUBMITTED BY
Moved from Maine in late 2006. If I listed all the foods and products I miss from the New England region I could fill a book. Having a hard time adjusting to the lack of choices at the grocery stores here. Really now, why is it that Cain's Sweet Relish is made in MN and I can get it in New England and not in Indiana? I prefer haddock, and no, catfish is not a substitute! Don't get me started on the pitiful deli selections! I make it back to Maine at least once a year with a BIG cooler in tow.
