Acorn Squash Butter recipe
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Ingredients
- 3 acorn squash, halved and seeded 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground ginger ½ teaspoon ground cloves 2 ¼ cups brown sugar 1 (12 fluid ounce) can frozen apple juice concentrate, thawed
Nutrition Info
- 66.1 caloriescarbohydrate: 16.9 gcholesterol: : -fat: 0.1 gfiber: 0.5 gprotein: 0.3 gsaturatedFat: : -servingSize: -sodium: 6 mgsugar: 13.9 gtransFat: : -unsaturatedFat: : -
Directions Acorn Squash Butter
Directions
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Preheat an oven to 400 degrees F (200 degrees C).
Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.