Acorn Squash Butter Best Family Recipes

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Acorn Squash Butter

"This is made much like apple butter, but with acorn squash. My circle of relatives says it tastes much like pumpkin pie filling. It lasts approximately 2 months within the refrigerator or 6 months within the freezer."

Ingredients :

three acorn squash, halved and seeded
1 teaspoon floor cinnamon
1 teaspoon floor nutmeg
1 teaspoon ground ginger
1/2 teaspoon floor cloves
2 1/4 cups brown sugar
1 (12 fluid ounce) can frozen apple juice concentrate, thawed

Instructions :

Prep : 20M	Cook : 48M	Ready in : 3H

Preheat an oven to four hundred ranges F (200 levels C).
Fill 9x13-inch baking dishes with 1-inch of water every. Place 3 acorn squash halves cut-aspect-down into each baking dish. Bake within the preheated oven till the squash is very soft and the pores and skin starts to separate from the beef, approximately 1 hour. Remove, discard the water, and set aside till cool sufficient to address.
Scoop the acorn squash flesh from the skins and right into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and clean. Scrape the squash right into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, forty to forty five mins. Cool completely before packing into freezer-secure boxes. Store in the freezer up to six months.

Notes :

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