Spiced Winter Squash ButterThree Sisters Cookbook3 medium acorn or other winter squash (about 3 pounds) 1/2 cup thawed undiluted concentrated apple juice 3/4 cup packed brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves Preheat oven to 400 degrees. Cut squash in half lengthwise; discard seeds and stringy pulp. Place squash, cut sides down, in a pan. Cover and bake at 400 degrees for 1 hour or until tender. Cool. Scoop out pulp to equal 3 cups. Place pulp in a blender or food processor; process until smooth. Combine pureed squash, apple juice, and the remaining ingredients in a large saucepan, bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool. Store in an airtight container in the refrigerator. Will keep up to 2 months. Yield: 2 3/4 cups (1 tablespoon per serving) Nutrition per serving: calories 25, percent calories from fat 0%, sodium 3 mg, cholesterol 0 mg. Most PopularInformation, photos, video or graphics from www.OneidaIndianNation.com may not be republished, uploaded, posted or distributed in any way without the prior approval of Oneida Indian Nation Communications. Permission is for one time use only. Any use of this material must be credited to: Oneida Indian Nation.
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