Recipe by Kris L.
"This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator or 6 months in the freezer."
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acorn squash, halved and seeded
2 1/4 cups
1 (12 fluid ounce) can
frozen apple juice concentrate, thawed
We made this today and it is really good tasting. It blends together really smooth in our blender and reminds me of pepperkakor cookies we like, without as much sugar. We ate it on cornbread and look forward to eating on it for a while, if it lasts. Followed the recipe just as written, well pleased with the results. An excellent use for lots of acorn squash from the food co-op!
Okay, tastes alot like pumpkin butter.
Tastes very similar to apple butter. I broke my blender in the middle of the process so mine came out a little chunkier than intended I think but it was really good.
I absolutely love this! It was easy and VERY tasty. I canned it for Christmas gifts.
There is NO getting around the fact that this is squash! LOL! It was a nice change from apple butter and mine baked up nicely and was extremely smooth. I omitted the clove as I didn't have any and substituted spiced apple cider for the apple juice. I made 1/3 of the recipe and needed a bit more than 4 oz of liquid, but no big deal. It would be fantastic on pumpkin bread. Thanks!
It was a little rich, but still pretty good.
* Percent Daily Values are based on a 2,000 calorie diet.
Acorn Squash Butter
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: < 1
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