Butternut Butter

By • October 24, 2010 • 27 Comments

38 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I have been wanting to make pumpkin butter for awhile - but I started doing some reading and found that the dream crushers at the FDA recommend against canning it because of acidity and safety or whatever blah blah blah. So I have basically been sulking instead. Well, time to push the big lip back in, get over it, and make butter out of butternuts!! You can't can it though - so stick it in the fridge. After you have some on muffins, french toast, biscuits, you get the idea ... - aargersiaargersi

Food52 Review: This is a wonderful seasonal spread for toast or scones. Full of warm spices and lots of caramel flavor, aargersi's recipe has just the right amount of complexity. Don't worry about preserving it, it's so delicious it will be gobbled up before it goes bad. - StephanieThe Editors

Serves many

  • 1 large butternut squash, mine was 3.8 pounds
  • 1 bottle dark sweetish beer - I used a local microbrew Oktoberfest
  • 1/4 cup honey
  • 1 cup light brown sugar
  • juice from one lemon
  • 1/2 teaspoon mace
  • 1 teaspoon cinnamon
  • fresh ground nutmeg - I think around 1/4 teaspoon
  • 2 tablespoons maple syrup
  1. peel and seed the squash and cut it into hunks. Put it in a large pan with the beer and both sugars. Bring it to a boil, then turn it down, add the spices and lemon juice and simmer until the squash is very tender, about 30 minutes or so. Stir it now and again.
  2. Once the squash is really soft, turn off the heat and add the maple syrup. Use an immersion blender to blend it to a smooth puree. Now turn the heat back on low and simmer it for another 15-20 minutes, stirring often. Leave a lid on half cocked as it will burp and blurp and throw squash everywhere.
  3. Once the puree is really thick, turn the heat back off. Back at it with the immersion blender and this time keep at it until your mixture is smooth as silk. Scrape down the sides while you are blending. It will look, to be honest, somewhat like baby food. That's all there is to it!
Jump to Comments (27)

Tags: gift, Holidays

Comments (27) Questions (0)

Default-small
Default-small
Default-small

about 1 month ago Kathy Gentile

can you substitute the beer in the recipe with another liquid?

Img_1364

about 1 month ago chez_mere

Apple cider is great this time of year!

036

about 1 month ago aargersi

Abbie is a trusted source on General Cooking.

Yeah cider will work - it's sweet though so you might want to cut back on sugar ...

Img_1364

almost 4 years ago chez_mere

This is really good stuff. I feel much healthier about just eating a spoonful since it is loaded with vitamins and hardly any sugar (I added even less than the recipe called for).

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So deserving of the EP!! This stuff is, to use an expression used by young people as a real compliment, ridiculous. I made it using a Franziskaner (good Oktoberfest bier). So delicious! Will be making it again. Of that, I am certain. ;o)

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks AJ! Just saw you comment - I just made another big batch too ... this time I used a pumpkin spiced ale and it came out good with that too.

Stringio

about 4 years ago testkitchenette

Making this tonight!

Summer_2010_1048

about 4 years ago Midge

This does sound like a winner. I'm impressed that you did your homework: I may have just forged ahead and given everyone botulism.

Img_0733

about 4 years ago drbabs

Barbara is a trusted source on General Cooking.

I missed this, too! (I've been working and traveling a lot, so I've missed a lot.) Don't sulk--just spread the love! (You know I wish I were in Austin...)

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

... At the Chili Parlor bar, drinking Mad Dog margaritas, not wonderin' where you are (now you will have that song in your head all day :-)

Newliztoqueicon-2

about 4 years ago Lizthechef

Down with a bug, I had missed this - an instant winner! By the way, I keep my pumpkin butter in the fridge for at least 6 weeks - no problem. Should work the same for your recipe.

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh thank you for letting me know! FEEL BETTER!!!

My_love-1

about 4 years ago Table9

Love your recipe! The non-profit organization I run in Greensboro, Alabama created pecan butter and brittle, using only local pecans of Hale County with out-of-school youth. They now sell it on a website and all proceeds support a scholarship fund for them. Check it out if you get a chance: http://designigniteschange...

Christine-28_small(1)

about 4 years ago cheese1227

Great idea!

186003_1004761561_1198459_n

about 4 years ago dymnyno

Sounds unique...like a winner!! How long does it keep in the fridge ?(if you don't eat it all first)

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I am not sure - this is my first try! I would think a few weeks, but not positive. I hope it is all eaten before that - starting in just a few minutes!!!

Henrykiss

about 4 years ago arielleclementine

what a beauty! i would put the whole jar in my mouth. also, your headnote is hilarious!

New_years_kitchen_hlc_only

about 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I making this tonight. Period. ;o) Thanks for posting this!!

Me

about 4 years ago TheWimpyVegetarian

Love this one and love your headnote!!! I'm definitely making this one. And I won't need to can it, because I can't imagine it lasting long....:-)

Mrs._larkin_370

about 4 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Dang, this sounds real good. Wish I lived closer.

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

wouldn't it be fun if we were all close enough for one big giant potlock?

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Ingenious...and a catchy name!

Massimo's_deck_reflection_10_27_13

about 4 years ago lapadia

Saved!!

Lobster_001

about 4 years ago nannydeb

Sounds really tasty! I hope you made extra...hint-hint...

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

I have loads! Like, 3 lbs of it!!!!

Bike2

about 4 years ago Sagegreen

What a very clever way to move away from any further sulking! Genius! Bet this would be eaten up so quickly, it wouldn't last too long in the fridge anyway.

036

about 4 years ago aargersi

Abbie is a trusted source on General Cooking.

Thanks! The neighbors will be receiving some, and Nannydeb too!