I still had three butternut squash left to use before leaving for a long weekend in Florence. Inspired by all of the pumpkin butter recipes circulating on the Food Blogosphere right now, I opted to keep it simple and make something I can preserve and/or freeze through in Christmas. I’ll probably use it in cinnamon rolls and or a Danish pastry.
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Recipe: Spiced Orange Squash Butter
Ingredients
- 3 butternut squash
- 1 cup (packed) of muscovado sugar
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup fresh orange juice
- 2 heaping tablespoons of chunky orange marmalade
Instructions
- Bake the butternut squash until soft Allow them to cool
- Cut the squash long-wise and remove seeds and stringy center
- Scoop out the pulp into a mixing bowl
- Add the ginger,cinnamon, nutmeg, sugar and orange juice
- Stir and simmer on lowest stovetop heat until smooth
- Remove from heat and mix with hand mixer until creamy and no chunks are detectable
- Add two tablespoons of orange peel marmalade
- Stir well Allow to cool completely and store in refrigerator or freeze portions for use in baking later.
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