Love apple butter? Pick up your favorite fall squash and try Pumpkin Maple Butter. Swap out jam for pumpkin butter in sandwiches, on toast, or even by the spoonful.
Note: While roasted pumpkin will yield a richer butter than using canned pumpkin, you can replace the fresh pumpkin with 2 (15oz) cans of pumpkin purée.
Ingredients
- 1 5 -6 lbs pumpkin, cut in half and seeded
- Olive oil, as needed
- ½-1 cup maple syrup
- ½ cup apple cider
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
Preparation
-
Preheat oven to 400F. Brush pumpkin with a small amount of oil and place cut side down on baking sheet. Bake for 45 minutes or until tender.
-
Once cooled, scrape out the flesh of the pumpkin and discard the skins. Purée the mixture until smooth.
-
Combine all remaining ingredients in the slow cooker and cook on low for 6 -8 hours or until thickened. Mixture will thicken more once cooled.
-
Keep in refrigerator for up to 3 weeks or freezer for 6 months.
