BUTTERNUT SQUASH BUTTER
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
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
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