Pumpkin Butter

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.

Pumpkin Butter

  • 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


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