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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 —The Editors
large butternut squash, mine was 3.8 pounds
bottle dark sweetish beer - I used a local microbrew Oktoberfest
cup light brown sugar
juice from one lemon
fresh ground nutmeg - I think around 1/4 teaspoon
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