Spiced Squash Butter

Yield: 2 3/4 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.2g
  • Carbohydrate: 6.4g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 3mg
  • Calcium: 9mg

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

  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.
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