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“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.”
1hr 40mins
3 cups

Ingredients Nutrition


  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 recipe #509563).
  2. Add sugar, spices, lemon juice, and apple cider to food processor. Puree until very smooth.
  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. 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. 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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