Winter Squash Butter
|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|
|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.
Process in boiling water bath 10 minutes.
(Start timing when water returns to boiling.)