Crock-pot Pumpkin Butter

Ingredients:

2 c. butternut squash puree (see method below)

1/4 c. maple syrup

1/4 c. brown sugar

2 tbsp. lemon juice

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp each - cloves, allspice & nutmeg

pinch salt

Directions:

Combine all ingredients in crock-pot. Stir well. Cook over low heat until reduced by half, about 3-4 hours. Cool and put into half-pint jars. Stores in the fridge for 3 weeks. Freeze for longer storage. (Not safe for canning.)

*This is an excellent spread for toast. It's also lovely on yogurt, oatmeal, pancakes, etc. Keeps in the fridge for 3 weeks.

Method to obtain pumpkin puree:

Cut the butternuts in half, scoop out the seeds, and then bake them cut side down in a baking dish with a half inch of water. Bake at 375 for 35-40 minutes, until tender.

When cool, scoop out flesh & puree in food processor.

If you have extra puree then needed for your recipe: pack into 1 cup or 2 cup containers, label and freeze. These containers are super handy to pull out of the freezer to make soup, sweet or savory pumpkin bread or rolls, pie, gnocchi, stuffed shells, etc.