Photo: Dragne Marius
Acorn Squash Butter
7 ingredients
20 min + 1 hr 40 min
6 half-pint jars
openrecipes
"This is made just like apple butter, but with acorn squash. My family says it tastes just like pumpkin pie filling. It lasts about 2 months in the refrigerator or 6 months in the freezer."
Estimated Nutrition (whole recipe, rough)
171
Calories
1g
Protein
1g
Fat
43g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Juice | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 acorn squash, halved and seeded
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2 1/4 cups brown sugar
- 1 (12 fluid ounce) can frozen apple juice concentrate, thawed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes