Acorn Squash Butter

Acorn Squash Butter

6
Kris L. 0

"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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Ingredients

3 h servings 66 cals
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Original recipe yields 48 servings

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Nutrition

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. 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. 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.

Reviews

6
  1. 7 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

Okay, tastes alot like pumpkin butter.

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 a...

I absolutely love this! It was easy and VERY tasty. I canned it for Christmas gifts.

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.

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 an...

It was a little rich, but still pretty good.

Okay, tastes alot like pumpkin butter.