Name: Acorn Squash Butter
Prep time: 20 min
Cook time: 100 min
Total time: 180 min
Yield: 1
Ingredients: 3 acorn squash, halved and seeded; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground ginger; 0.5 teaspoon ground cloves; 2.25 cups brown sugar; 1 (12 fluid ounce) can frozen apple juice concentrate, thawed

Acorn Squash Butter

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Prep Time:
20 minutes

Cook Time:
100 minutes

Total Time:
180 minutes

Spiced squash butter inspired by pumpkin pie.

Ingredients:

3 acorn squash, halved and seeded
1 teaspoon ground nutmeg
1 teaspoon ground ginger
0.5 teaspoon ground cloves
2.25 cups brown sugar
1 (12 fluid ounce) can frozen apple juice concentrate, thawed

Instructions:

Preheat the oven to 400°F (200°C) for baking.
Fill two 9x13-inch baking dishes with 1-inch of water. Place three acorn squash halves cut-side-down in each dish. Bake until squash is very tender and skin starts to peel away, about 1 hour. Remove, discard water, and set aside to cool.
Transfer the acorn squash flesh to a blender along with cinnamon, nutmeg, ginger, and cloves. Blend until a thick and smooth puree forms. Transfer the puree to a heavy-bottomed pot, then mix in the brown sugar and apple juice concentrate. Simmer over medium-low heat, stirring occasionally, until thickened for 40 to 45 minutes. Allow it to cool completely before transferring to freezer-safe containers for up to 6 months of storage in the freezer.

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