Ingredients for Butternut Squash Butter
- Squash Puree
- Unsweetened Apple Juice Concentrate
- Dark Brown Sugar
- Cinnamon
- 1/2 teaspoon ground nutmeg
- Ground Ginger
- 1/4 teaspoon ground cloves
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How to Make Butternut Squash Butter
- Peel, seed, and cube 3 pounds of butternut squash.
- In a large, heavy-bottomed pot, combine the cubed butternut squash, 1 cup (2 sticks) unsalted butter, 1/2 cup heavy cream, 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 40-45 minutes, stirring frequently to prevent sticking and ensure even cooking.
- To check for doneness, spoon a dollop onto a plate; it should hold its shape after 2 minutes without running.
- Carefully transfer the butternut squash butter to clean, sterilized jars. Leave 1/2 inch headspace.
- Cover tightly and refrigerate for up to 2 months or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
0g
Carbs
1g
