Butternut Butter
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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 ... - aargersi - aargersi
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. - Stephanie - A&M
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
- 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.
- 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.
- 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!
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Butternut Squash
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over 2 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).
over 2 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)
over 2 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.
over 2 years ago testkitchenette
Making this tonight!
over 2 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.
over 2 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...)
over 2 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 :-)
over 2 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.
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Oh thank you for letting me know! FEEL BETTER!!!
over 2 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...
over 2 years ago cheese1227
Great idea!
over 2 years ago dymnyno
Sounds unique...like a winner!! How long does it keep in the fridge ?(if you don't eat it all first)
over 2 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!!!
over 2 years ago arielleclementine
what a beauty! i would put the whole jar in my mouth. also, your headnote is hilarious!
over 2 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I making this tonight. Period. ;o) Thanks for posting this!!
over 2 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....:-)
over 2 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Dang, this sounds real good. Wish I lived closer.
over 2 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?
over 2 years ago lapadia
Ingenious...and a catchy name!
over 2 years ago lapadia
Saved!!
over 2 years ago nannydeb
Sounds really tasty! I hope you made extra...hint-hint...
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
I have loads! Like, 3 lbs of it!!!!
over 2 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.
over 2 years ago aargersi
Abbie is a trusted source on General Cooking.
Thanks! The neighbors will be receiving some, and Nannydeb too!