Best Homemade Butternut Squash Butter Recipes

BUTTERNUT SQUASH BUTTER

Butternut Squash Butter image

Found butternut squash at bargain prices and wanted to do a butter with it. I found only 1 recipe online and adapted it into this. Great color and flavor. Perfect spread on toast, pancakes or waffles. This recipe produced 11+ half pint jars. Because winter squashes and pumpkins are not acidic enough, the USDA does NOT recommend canning mashed product. These store in the fridge for 2 months or the freezer for longer storage.

Provided by Tiny kitchen

Categories Vegetable

Time 50m

Yield 11 1/2 cups, 184 serving(s)

Number Of Ingredients 7

Ingredients

9 cups butternut squash puree
1 1/2 cups undiluted unsweetened apple juice concentrate
2 1/4 cups dark brown sugar
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Steps:

Place all ingredients in large, heavy bottom pot.
Heat to boiling.
Reduce heat, simmer 40-45 minutes, stirring frequently to prevent sticking.
To test if done, a dollop placed on a plate will not run after 2 minutes.
Pack into clean jars, cover and refrigerate or freeze.

Nutrition Facts : Calories 12.2, Sodium 1.3, Carbohydrate 3.1, Fiber 0.1, Sugar 2.7, Protein 0.1

HOMEMADE BUTTERNUT SQUASH BUTTER

Homemade Butternut Squash Butter image

Combine butternut squash, warm spices, honey and fresh orange in this delicate butter.

Provided by Renee Pottle

Categories Preserves

Time 1h10m

Yield 4 - ½ pints

Number Of Ingredients 8

Ingredients

3 cups cooked, pureed butternut squash
1½ cups mild honey
zest from 1 large orange
juice from 1 large orange
½ tsp ground cinnamon
½ tsp ground allspice
½ tsp ground ginger
¼ tsp ground mace

Steps:

Add all ingredients except orange zest to a large saucepan.
Bring mixture to a boil.
Reduce heat and cook until smooth and thick.
Stir in orange zest.
Fill ½ pint canning jars.
Refrigerate for up to a month, or store in freezer.

BAKED BUTTERNUT SQUASH

Baked Butternut Squash image

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe-it could almost be dessert! -Heidi Vawdrey, Riverton, Utah

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1 small butternut squash (about 2 pounds)
2 tablespoons butter, melted
6 teaspoons brown sugar, divided

Steps:

Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Nutrition Facts : Calories 120 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 136mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges