Acorn Squash Butter Recipe - Allrecipes.com
Acorn Squash Butter Recipe
  • READY IN 3 hr

Acorn Squash Butter

Recipe by  

"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 Edit and Save

Original recipe makes 6 half-pint jars Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 40 mins
  • READY IN

    3 hrs

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 20, 2010

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!

 
Most Helpful Critical Review
Sep 20, 2013

Okay, tastes alot like pumpkin butter.

 

7 Ratings

Nov 29, 2011

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

 
Jul 12, 2011

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.

 
Oct 24, 2011

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!

 
Jul 03, 2012

It was a little rich, but still pretty good.

 

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Nutrition

  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 16.9 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.1 g
  • < 1%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 6 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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