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Spiced Squash Butter

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

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.