Butternut Squash Butter
TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 6 cups.
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
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6 cups mashed cooked butternut squash or pumpkin
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2 cups apple cider or juice
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1-1/4 cups packed brown sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
Directions
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1.
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.
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