Anytime I see a recipe that calls for pumpkin, I use butternut squash. Something about the silky orange texture of cooked, pureed butternut squash is comforting to me as fall descends. Cooking that puree down into “pumpkin” butter only amplifies all those good qualities. Here’s a recipe I made with last year’s butternut squash. You should refrigerate this for consumption within a couple of weeks, or freeze it for up to six months. It’s great on bread, waffles, bagels, pancakes…or stirred into yogurt, oatmeal, pancake batter or quickbreads.
Butternut squash “pumpkin” butter
3.5 cups cooked and pureed butternut squash
1/2 cup pure apple juice or natural apple sauce
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmet
1 cup brown sugar
juice of half a lemon
Combine pumpkin, apple juice or sauce, spices and sugar in a saucepan. Stir well and place over medium heat until mixture boils. Reduce heat and simmer for 30 minutes, or until thickened, stirring frequently. Stir in lemon juice and cool before storing.