“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
SERVES:
184
YIELD:
11 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Place all ingredients in large, heavy bottom pot.
  2. Heat to boiling.
  3. Reduce heat, simmer 40-45 minutes, stirring frequently to prevent sticking.
  4. To test if done, a dollop placed on a plate will not run after 2 minutes.
  5. Pack into clean jars, cover and refrigerate or freeze.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: