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Butternut Squash Butter Recipe

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

This recipe is:

Diabetic Friendly

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Butternut Squash Butter Recipe

Prep: 20 min. Cook: 1 hour

Yield: 48 Servings

20 60 80

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, for 1 to 1-1/2 hours or until mixture reaches a thick, spreadable consistency. Cool to room temperature. Cover and store in the refrigerator for up to 3 weeks. Yield: 6 cups.

Nutritional Facts 2 tablespoons equals 39 calories, trace fat (trace saturated fat), 0 cholesterol, 4 mg sodium, 10 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 starch.

Originally published as Butternut Squash Butter in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p240