Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
20 mins
cook:
1 hr 40 mins
additional:
1 hr
total:
2 hrs 60 mins
Servings:
48
Yield:
6 half-pint jars
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C).

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  • Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.

  • Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.

Nutrition Facts

66 calories; protein 0.3g; carbohydrates 16.9g; fat 0.1g; sodium 6mg. Full Nutrition
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Reviews (7)

Most helpful positive review

Rating: 5 stars
12/20/2010
We made this today and it is really good tasting. It blends together really smooth in our blender and reminds me of pepperkakor cookies we like without as much sugar. We ate it on cornbread and look forward to eating on it for a while if it lasts. Followed the recipe just as written well pleased with the results. An excellent use for lots of acorn squash from the food co-op! Read More
(9)

Most helpful critical review

Rating: 3 stars
09/20/2013
Okay tastes alot like pumpkin butter. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/20/2010
We made this today and it is really good tasting. It blends together really smooth in our blender and reminds me of pepperkakor cookies we like without as much sugar. We ate it on cornbread and look forward to eating on it for a while if it lasts. Followed the recipe just as written well pleased with the results. An excellent use for lots of acorn squash from the food co-op! Read More
(9)
Rating: 5 stars
11/29/2011
I absolutely love this! It was easy and VERY tasty. I canned it for Christmas gifts. Read More
(5)
Rating: 5 stars
07/12/2011
Tastes very similar to apple butter. I broke my blender in the middle of the process so mine came out a little chunkier than intended I think but it was really good. Read More
(4)
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Rating: 4 stars
10/24/2011
There is NO getting around the fact that this is squash! LOL! It was a nice change from apple butter and mine baked up nicely and was extremely smooth. I omitted the clove as I didn't have any and substituted spiced apple cider for the apple juice. I made 1/3 of the recipe and needed a bit more than 4 oz of liquid but no big deal. It would be fantastic on pumpkin bread. Thanks! Read More
(3)
Rating: 4 stars
07/03/2012
It was a little rich but still pretty good. Read More
(2)
Rating: 3 stars
09/20/2013
Okay tastes alot like pumpkin butter. Read More
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Rating: 5 stars
11/10/2019
I enjoyed this recipe. I had a lot of acorn squash after they were on sale and did not know what else to do with them. I made this recipe and put it in freezer bags so I could have it over time. I thawed it out put it into a jar and have been having it on toast in the morning. Even shared it with family as a gift and they are all loving it as well. They like that it s a veggie instead of a fruit butter since it sounds healthier. I like the taste and the apple juice in it gives it a good flavor. It does not make it taste like apple butter of course but it is good. I really like it. Now that I have given it all out I want to go buy more acorn squash the next time it s on a good sale again. Thanks for the recipe. Read More