Spiced Winter Squash Butter | Farm Bell Recipes

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Submitted by: Suzanne McMinn on September 30, 2011

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Suzanne McMinn

Like pumpkin butter, only better! You can use cushaw, butternut, or any other winter squash.

Difficulty: Easy

Servings: approx. 3 half-pints

Prep Time: 45 minutes Cook Time: 30 minutes

Ingredients

2 cups fresh mashed winter squash
1/3 cup lemon juice
3/4 cup sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg

Directions

Combine ingredients in a medium-size saucepan and bring to a boil. Reduce heat, simmer for 30 minutes, stirring every few minutes. Let cool. Spoon into jars and keep refrigerated, or freeze in freezer containers.

NOTE: Home canning pumpkin butter or any mashed winter squash is not recommended. But that doesn’t mean you can’t make it! You can refrigerate it to use within a week or two, or freeze it for longer storage.

Categories: Freezing, Preserving

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Wasn’t that just a nice pic of the biscuits! It’s fixed now - CindyP on Quick Mix
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Great basic recipe! And your Quick Mix is my new favorite thing - mrsnutmeg on Quick Mix Pancakes
Hey Suzanne, the link to the quick biscuits seems to be broken… I tried going to the recipe another way too and it just has a picture but no recipe. Thanks - mrsnutmeg on Quick Mix
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Gorgeous description and wonderful story of discovery. Made me want to go mushroom hunting like my grandmother did every year! - murphala on Finding Morels

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