Love apple butter? Pick up your favorite fall squash and try Pumpkin Maple Butter. Swap out jam for pumpkin butter in sandwiches, on toast, or even by the spoonful.
Note: While roasted pumpkin will yield a richer butter than using canned pumpkin, you can replace the fresh pumpkin with 2 (15oz) cans of pumpkin purée.
- 1 5 -6 lbs pumpkin, cut in half and seeded
- Olive oil, as needed
- ½-1 cup maple syrup
- ½ cup apple cider
- 1 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
Preheat oven to 400F. Brush pumpkin with a small amount of oil and place cut side down on baking sheet. Bake for 45 minutes or until tender.
Once cooled, scrape out the flesh of the pumpkin and discard the skins. Purée the mixture until smooth.
Combine all remaining ingredients in the slow cooker and cook on low for 6 -8 hours or until thickened. Mixture will thicken more once cooled.
Keep in refrigerator for up to 3 weeks or freezer for 6 months.