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Squash Butter Recipe

One of my husband's favorite treats is Apple Butter. I'll admit, I'm not one for sweet toast options- I'm more of a plain butter person. I do enjoy a sweet treat every once in a while and I have really enjoyed a bit of toast topped with squash butter with a glass of organic whole milk at the end of the day.

When James brought home one acorn squash, I had no idea what to do with it. I approached this like I do any quandary...I googled it. I found a squash butter recipe that was much more complicated than necessary, but I loved the idea! I created a simplified recipe and I think it's a winner. As an added bonus, I saved the seeds from the organic squash, and those will be added to the garden plan.

Songbirdtiff's Squash Butter

1 acorn squash, halved and seeded
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup brown sugar
1/3 cup apple sauce

Fill one 9x13 baking dish with 1 inch of water. Place the acorn squash cut side down in the dish. Bake for about 1 hour until the squash is tender and the skin peels off easily. Let cool until it is safe to handle. 

Remove squash skin and put the meat in a small saucepan. Add all ingredients and blend well. Cook on low-medium heat until thickened and well combined, about 30 minutes, stirring occasionally. Remove from heat and allow to cool before refrigerating or freezing. 

Note: I'm keeping mine in a canning jar in the fridge. I expect it to keep several weeks.

Do you like sweet breakfast options like my hubby or are you a bread and butter person?


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