Butternut Squash Butter Recipe

Photo Courtesy/Whitney

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

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Yield: 2½ cups

Butternut Squash Butter

1,000 Vegetarian Recipes, 1st Edition

Ingredients

• 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

Preparation

1. Place all of the ingredients in a 3-quart pot and bring to a boil over high heat.
2. Reduce heat and simmer, covered, 15 minutes.
3. 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.
4. For a smooth butter, place the mixture in a blender or food processor container fitted with a steel blade. Cover and process until smooth.
5. Chill.
6. Spread on toast!

You can also use cloves, nutmeg, allspice, so forth.

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