Spiced Winter Squash Butter

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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

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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