Looking for something easy to make with your butternut squash impulse buy? This is an easy and delicious recipe for just that circumstance. I love making butters, and Carol Gelles' 1,000 Vegetarian Recipes has a wide range of various flavors, such as Raspberry-Quince Butter, Apple-Pear-Plum Butter, Peach Butter, Prune Butter, and Apricot Lekvar. If you like fruit and vegetable butters, you'll want to check it out!
More Condiment Favorites
- Green Tomato Relish with Honey
- Hot Pineapple Daikon Relish
- Slow-Cooker Apple Butter
- Spiced Apple Butter
- Strawberry Jam
- Three Fruit Marmalade
- 6 cups cubed, peeled butternut squash
- ¾ cup firmly packed light brown or dark brown sugar
- ½ water
- 2 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- Place all of the ingredients in a 3-quart pot and bring to a boil over high heat.
- Reduce heat and simmer, covered, 15 minutes.
- Uncover and simmer 1 to 1½ hours longer, stirring occasionally and mashing the pieces of squash. You will know it's done when the mixture is thick enough to leave a path on the bottom of the pan when a wooden spoon is dragged through it.
- For a smooth butter, place the mixture in a blender or food processor container fitted with a steel blade. Cover and process until smooth.
- Spread on toast!
You can also use cloves, nutmeg, allspice, so forth.