Post by Okwes on Dec 10, 2005 21:35:47 GMT -5
Spiced Winter Squash Butter:
3 medium acorn or other winter squash (about 3 pounds)
1/2 cup thawed undiluted concentrated apple juice
3/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 400 degrees. Cut squash in half
lengthwise; discard seeds and stringy pulp. Place squash, cut sides down, in a pan. Cover and bake at 400 degrees
for 1 hour or until tender. Cool. Scoop out pulp to
equal 3 cups. Place pulp in a blender or food processor; process until smooth. Combine pureed squash, apple juice, and the remaining ingredients in a large saucepan, bring
to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator. Will keep up to about 2 months.
3 medium acorn or other winter squash (about 3 pounds)
1/2 cup thawed undiluted concentrated apple juice
3/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Preheat oven to 400 degrees. Cut squash in half
lengthwise; discard seeds and stringy pulp. Place squash, cut sides down, in a pan. Cover and bake at 400 degrees
for 1 hour or until tender. Cool. Scoop out pulp to
equal 3 cups. Place pulp in a blender or food processor; process until smooth. Combine pureed squash, apple juice, and the remaining ingredients in a large saucepan, bring
to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator. Will keep up to about 2 months.