Butternut Squash Butter {Or Pumpkin Butter}



1 butternut squash, peeled and cut into large cubes

¼-1/2 cup brown sugar

2 teaspoons cinnamon

½ teaspoon nutmeg

¼ teaspoon ground cloves

Directions and Notes:

1. Place the butternut squash cubes in the bottom a slow cooker and add 1 1/2 cups of water. Cover and cook on high for 2-3 hours until the squash is very soft.

2. Remove the lid, partially mash the squash, and continue cooking uncovered for 6-8 hours on high until the liquid has evaporated and what remains is thick. During the last hour or so, stir in the brown sugar (to desired sweetness), cinnamon, nutmeg, and cloves.

3. Transfer the mixture to a food processor and process until smooth.


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