Roasted Pumpkin or Winter Squash
- 2 1/2 pounds (1 or 2) pumpkin or winter squash, halved and seeded
- Vegetable oil for coating
Preheat the oven to 400° F. Brush the cut sides of the pumpkins with oil. Place the halves, cut side down, in a baking pan and roast for 45 minutes, or until the pumpkin is tender when pierced with a knife. (This varies widely depending on the squash variety)
Using a spoon, scrape the flesh into a bowl and discard the skins.
- 3 cups roasted pumpkin or winter squash pulp
- 1 cup lightly packed brown sugar
- 4 tbsp unsalted butter, cubed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
Preheat the oven to 350° F. In a bowl, mix together the roasted pumpkin, sugar, butter, salt, cinnamon, nutmeg, ginger, and cloves. Spread onto a 8 by 8-inch baking pan and bake, stirring every 15 minutes with a spatula, until the pumpkin has become thick and slightly caramelized, about 1 1/2 hours.
Give it a good stir at the end; it should be smooth and spreadable. If the pumpkin is too fibrous for your liking, blend it in a food processor to even out the texture. If it is thicker than you’d like, you can thin it with a little water.
Cool and refrigerate until ready to use.
Makes 3 cups pumpkin butter. From Food52