Pumpkin Butter

IMG_0785Halloween has come and gone. What do you do with all the extra pumpkins that lie around and used for decorations? Throw them away? Nope! Make Pumpkin Butter.
IMG_0788This was the first time I had ever made pumpkin butter. I always compost the extra pumpkins but this year, I had more decorative and edible gourds to put to use. When making this recipe, you can use any edible winter squash that’s ripe.  IMG_0790The holiday season is just around the corner (Can you believe it?!?!?!) and this is a perfect gift to give. Food is one thing that everyone loves. Its spices allow it to earn its spot on the Thanksgiving table. IMG_0793I categorize this recipe as a dessert but in reality, it is just as good as a snack or breakfast. It’s would taste delicious with pancakes, waffles, ice cream, cookies (as thumbprint cookies) or used in cinnamon rolls (instead of the cinnamon filling). There are endless possibilities that you can try.
IMG_0806With the recipe, you can fill one mason jar. If you don’t think you’ll eat it all at once, freeze some until needed. You can also double, triple or quadruple the recipe to gift to friends and family. Spread the holiday cheer with tons of love and happiness!!
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Pumpkin Butter

  • Servings: 8
  • Difficulty: Medium
  • Print

Ingredients:

  • 2 1/2-3 lbs winter squash, such as pumpkin, halved/quartered(even slices) and seeded
  • 1 tablespoon olive oil
  • 1 cup light brown sugar
  • 1/2 stick butter, cubed, more if needed
  • pinch of salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

Directions:

Preheat the oven to 400F. Brush the cut side of the squash with the oil and place on a baking sheet. Roast for 45 min-1 hour, until tender.

Remove from the oven and let cool. Heat the oven to 350F.

Remove the skin and place the squash meat in a bowl. Add the sugar, butter, salt and spices. Mix until evenly combined.

Spread the mixture on a baking sheet. Bake for 1 1/2 hours but stir it around every 15 minutes. Eventually, the pumpkin will become thick and slightly caramelized. It will become smooth and spreadable.

Remove from the oven and let cool. If it’s not smooth or spreadable, you can add a bit of water.

Once completely cooled, place in a jar and refrigerate. It can also be kept in the freezer.


Bon Appétit,

-Stephanie

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