This squash butter hollers out loud and clear that it is the Autumn season, and tastes like pumpkin pie in a jar. All those spicy, sweet flavors married into one kick butt spread. Now that's good stuff. Simple to make, and even easier to devour on your favorite toasted bread.
I had a kabocha squash from my last bushel just waiting for a purpose, and yesterday, its destiny was fulfilled.
Once roasted, the pulp is combined with fresh ginger, cinnamon, cloves, nutmeg, brown sugar and fresh apple juice, and allowed to simmer on the stove until thickened. OH, THE SMELL, as this cooks.... it's unbelievable.
Cool completely, and fill up your jar. This will last up to a month or better in the fridge.
kabocha squash butter
makes about 1 jar
1 good sized kabocha squash
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated ginger
1/4 teaspoon freshly grated nutmeg
3-4 whole cloves, ground/crushed
pinch of sea salt
1 cup fresh apple juice (I used two Texas Gala Apples to produce one cup)
1/2 cup brown sugar
Preheat oven to 400 degrees. Slice squash in half, and remove seeds. Lay, cut side down, in a baking dish filled with about an inch of water. Bake for 45 minutes to an hour, depending on size of squash, until flesh is very tender. Remove from oven and allow to cool completely. Scoop flesh out and place in a blender along with cinnamon, ginger, nutmeg, cloves, salt and apple juice. Puree until smooth.
Place a heavy bottomed pot or dutch oven over a medium low heat and add in the puree. Stir in the brown sugar, and allow to simmer, stirring frequently, for about 35-40 minutes until the mixture is nicely thickened. Lower the heat as needed. Remove from heat and allow to cool completely. Place in jar and refrigerate. Will keep up to a month in the refrigerator.