Butternut Squash Butter

Name: Butternut Squash Butter
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 cups
Ingredients: 6 cups mashed cooked butternut squash or pumpkin; 2 cups apple cider or juice; 1-1/4 cups packed brown sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/8 teaspoon ground cloves

Total Time Prep: 20 min. Cook: 1 hour

Yield 6 cups

Test Kitchen Approved

Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. —Wanda Richardson, Somers, Montana

Ingredients

6 cups mashed cooked butternut squash or pumpkin
2 cups apple cider or juice
1-1/4 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Directions

Place all ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, until mixture reaches a thick, spreadable consistency, 1 to 1-1/2 hours. Cool to room temperature. Store in an airtight container in the refrigerator up to 3 weeks.

Nutrition Facts

2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.

Recipe Creator