Christmas

Paul Virant's Pumpkin Butter

November  4, 2014
Photo by James Ransom
Author Notes

Turn any winter squash into this holiday season's go-to gift, breakfast, and dessert -- an entertaining triple threat. Virant adds it to ice cream and pumpkin bars, or you can stir it into plain yogurt and oatmeal, smear it on toast and cake. As you might expect, this packs well and makes a handsome gift at any scale you want to make it. It also freezes well, and keeps in the fridge for a few weeks. Because it's low in acidity, it's not safe for water-bath canning. Recipe adapted slightly from The Preservation Kitchen (Ten Speed Press, 2012). —Genius Recipes

  • Makes about 6 cups
Ingredients
  • Roasted Pumpkin or Winter Squash
  • 5 pounds (2 to 3) pumpkin or winter squash, halved and seeded
  • Vegetable oil for coating
  • Pumpkin Butter
  • 6 cups (3 pounds) roasted pumpkin or winter squash pulp
  • 2 cups (12 ounces) lightly packed brown sugar
  • 1 stick (4 ounces) unsalted butter, cubed
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, freshly grated
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon cloves, ground
In This Recipe
Directions
  1. Roasted Pumpkin or Winter Squash
  2. Preheat the oven to 400° F. Brush the cut sides of the pumpkins with oil. Place the halves, cut side down, in a baking pan and roast for 45 minutes, or until the pumpkin is tender when pierced with a knife. (This varies widely depending on the squash variety. A delicata may cook in 35 minutes while a butternut or kabocha can take 1 hour.)
  3. Using a spoon, scrape the flesh into a bowl and discard the skins.
  1. Pumpkin Butter
  2. Preheat the oven to 350° F. In a bowl, mix together the roasted pumpkin, sugar, butter, salt, cinnamon, nutmeg, ginger, and cloves. Spread onto a 9 by 13-inch baking pan and bake, stirring every 15 minutes with a spatula, until the pumpkin has become thick and slightly caramelized, about 1 1/2 hours.
  3. Give it a good stir at the end; it should be smooth and spreadable. If the pumpkin is too fibrous for your liking, blend it in a food processor to even out the texture. If it is thicker than you'd like, you can thin it with a little water.
  4. Cool and refrigerate or freeze in a couple of plastic deli containers until ready to use.

See Reviews

See what other Food52ers are saying.

  • Eileen Major
    Eileen Major
  • Suzanna
    Suzanna
  • Assonta Wagner
    Assonta Wagner
  • Graydon Tope
    Graydon Tope
  • Rachel Christensen
    Rachel Christensen
Review
Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.