3 medium acorn or other winter squash (about 3 pounds)
1/2 cup thawed apple juice concentrate, undiluted
3/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
How to Make It
Preheat oven to 400°.
Cut squash in half lengthwise; discard seeds and stringy pulp. Place squash, cut sides down, in a jelly-roll pan. Cover and bake at 400° for 1 hour or until tender. Cool. Scoop out pulp to equal 3 cups. Place pulp in a blender or food processor; process until smooth.
Combine pureed squash, apple juice, and the remaining ingredients in a large saucepan or Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator up to 2 months.
3 stars because that averages things out. As far as taste, it's great, Wonderful on scones, biscuits and the Brown Soda Bread. But as far as would I make again...I don't know. As it thickens, it "spits" because it is so thick. It was one of the messiest clean-ups I ever had to deal with. The only way to keep it under control was to stir constantly, not just frequently as the recipe recommends.
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