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Winter Squash Butter

the.instructor's picture
  Acorn squash/Other winter squash 6 1⁄2 Pound (4 Large)
  Packed brown sugar 3 Cup (48 tbs)
  Grated lemon peel 1 Teaspoon
  Lemon juice 1⁄4 Cup (4 tbs)
  Ground cinnamon 2 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 1 Teaspoon

Halve squash; seed.
In large kettle cook squash in small amount of boiling unsalted water, covered, till very tender, about 40 minutes.
Drain; scoop out pulp.
In large mixing bowl whip pulp till smooth using electric mixer.
Measure 6 cups.
In large kettle mix pulp, sugar, lemon peel and juice, cinnamon, salt, and nutmeg.
Cook and stir till mixture boils.
Consistency should be like apple butter.
Boil a few minutes more, if necessary.
Ladle into hot, clean half-pint jars; leave 1/2 inch headspace.
Adjust lids.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)

Recipe Summary

Difficulty Level: 
Winter, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3824 Calories from Fat 41

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2218.9 mg92.5%

Total Carbohydrates 989 g329.6%

Dietary Fiber 51.3 g205.4%

Sugars 661.2 g

Protein 25 g50.8%

Vitamin A 217.4% Vitamin C 599%

Calcium 165.7% Iron 147.3%

*Based on a 2000 Calorie diet

Winter Squash Butter Recipe