Acorn Squash Butter Recipe

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

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.