
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 minutesIngredients
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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