Pumpkin Butter
In the fall, when squash and pumpkins are in their prime, make this pumpkin butter your go-to spread and recipe addition.
In the fall, when squash and pumpkins are in their prime, make this pumpkin butter your go-to spread and recipe addition.
Ingredients
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1 (3-pound) sugar pumpkin, stemmed, halved lengthwise, and seeded
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1 tablespoon vegetable oil
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1/4 cup apple cider
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1/3 cup light brown sugar
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3 tablespoons honey
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1 teaspoon apple cider vinegar
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3/4 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon kosher salt
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1/4 teaspoon grated fresh nutmeg
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Pinch of ground cloves
Method
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Preheat oven to 350°F. Brush cut sides of pumpkin halves with oil. Arrange pumpkin halves, cut side down, on a large rimmed baking sheet lined with parchment paper. Bake in preheated oven until very tender when pierced with a fork, about 50 minutes. Remove from oven, and let cool slightly, about 10 minutes.
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Scoop flesh from cooled pumpkin; transfer to bowl of a food processor. Discard pumpkin shell. Add apple cider; process until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Add brown sugar, honey, vinegar, cinnamon, ginger, salt, nutmeg, and cloves; process until smooth, about 20 seconds, stopping to scrape down sides as needed.
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Transfer pumpkin mixture to a saucepan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cook, stirring occasionally with a rubber spatula to ensure bottom of saucepan does not scorch and sides of saucepan stay clean, until mixture is reduced by one-third and turns slightly darker in color, about 25 minutes. Remove from heat; let cool to room temperature, about 30 minutes.
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