And here is the completely cooled butter being put to the test on some ciabatta toast. As you can see it's thick enough to be spread with a knife, so I guess that means I cooked it long enough. It was tasty too! I bet this would also be good on a hearty whole grain bread, or English muffins, or pancakes, or oatmeal, or ice cream, whatever!
So that used up two more containers of cushaw puree. I still have 11 more left in the freezer! I guess I won't have to grow any more pumpkin/winter squash in 2013 either.
Pumpkin (or winter squash) Butter
- 4 1/2 cups roasted and pureed cushaw squash (or whatever winter squash or pumpkin you have)
- 1/4 cup apple cider
- 1 cup brown sugar
- 2-4 tbsp real maple syrup
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1 tsp lemon juice
- pinch of salt
Mix everything together in a medium saucepan and put on low to medium-low, just so the mixture gently simmers/boils. Cover with a lid propped up with a wooden spoon to protect from splatters. Stir well every ten minutes or so to keep the bottom from burning, and cook for an hour or two, until the butter is as thick as you'd like. Keep in the refrigerator or freeze for longer term storage.