Make Ahead

ButternutĀ Butter

October 24, 2010
3 Ratings
  • Serves many
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

Test Kitchen Notes

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 —The Editors

What You'll Need
  • 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!
Contest Entries

See what other Food52ers are saying.

  • chez_mere
  • AntoniaJames
  • testkitchenette
  • Midge
  • drbabs

Recipe by: aargersi

Country living, garden to table cooking, recent beek, rescue all of the dogs, #adoptdontshop

27 Reviews

Kathy G. October 3, 2014
can you substitute the beer in the recipe with another liquid?
chez_mere October 4, 2014
Apple cider is great this time of year!
aargersi October 4, 2014
Yeah cider will work - it's sweet though so you might want to cut back on sugar ...
chez_mere February 5, 2011
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).
AntoniaJames November 4, 2010
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)
aargersi November 18, 2010
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.
testkitchenette October 27, 2010
Making this tonight!
Midge October 26, 2010
This does sound like a winner. I'm impressed that you did your homework: I may have just forged ahead and given everyone botulism.
drbabs October 26, 2010
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...)
aargersi October 27, 2010
... 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 :-)
Lizthechef October 26, 2010
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.
aargersi October 26, 2010
Oh thank you for letting me know! FEEL BETTER!!!
Table9 October 25, 2010
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:
cheese1227 October 24, 2010
Great idea!
dymnyno October 24, 2010
Sounds a winner!! How long does it keep in the fridge ?(if you don't eat it all first)
aargersi October 25, 2010
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!!!
arielleclementine October 24, 2010
what a beauty! i would put the whole jar in my mouth. also, your headnote is hilarious!
AntoniaJames October 24, 2010
I making this tonight. Period. ;o) Thanks for posting this!!
TheWimpyVegetarian October 24, 2010
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....:-)
mrslarkin October 24, 2010
Dang, this sounds real good. Wish I lived closer.
aargersi October 24, 2010
wouldn't it be fun if we were all close enough for one big giant potlock?
lapadia October 24, 2010
Ingenious...and a catchy name!
lapadia October 24, 2010
nannydeb October 24, 2010
Sounds really tasty! I hope you made extra...hint-hint...
aargersi October 24, 2010
I have loads! Like, 3 lbs of it!!!!
Sagegreen October 24, 2010
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.
aargersi October 24, 2010
Thanks! The neighbors will be receiving some, and Nannydeb too!