Spiced Squash Butter

Yield:

2 3/4 cups (serving size: 1 tablespoon)

Recipe from

Nutritional Information

Calories 25
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 6.4 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 3 mg
Calcium 9 mg

Ingredients

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

Preparation

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.

Note:

October 1997