Name: Acorn Squash Butter
Prep time: 20 min
Cook time: 20 min
Yield: 48
Ingredients: Acorn squash, halved and seeded - 3; Ground cinnamon - 1 teaspoon; Ground nutmeg - 1 teaspoon; Ground ginger - 1 teaspoon; Ground cloves - ½ teaspoon; Brown sugar - 2 ¼ cups; Frozen apple juice concentrate, thawed - 1 (12 fluid ounce) can

Ingredients for - Acorn Squash Butter

1. Acorn squash, halved and seeded 3

2. Ground cinnamon 1 teaspoon

3. Ground nutmeg 1 teaspoon

4. Ground ginger 1 teaspoon

5. Ground cloves ½ teaspoon

6. Brown sugar 2 ¼ cups

7. Frozen apple juice concentrate, thawed 1 (12 fluid ounce) can

How to cook deliciously - Acorn Squash Butter

1 . Stage

Preheat an oven to 400 degrees F (200 degrees C).

2 . Stage

Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.

3 . Stage

Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.