Stretching out the last bit of fall constitutes taking advantage of a trip to the orchard for some apples, and some winter squashes - Jonathon and butternuts to be precise. The Jonathons have another destination, but that squash was going to meet its end in the form of pumpkin butter. And it's about as good as it sounds. Found on food52, I could barely wait for Friday to come to make it. Crank up your oven, and roast that squash until tender, resisting the urge to eat it hot and steaming straight from the pan with a spoon. (That can come later, but this squash has a delightful chance to become something better...Shocking, I know.) Scoop out the flesh and add more than enough cinnamon, ginger, nutmeg, cloves, and brown sugar, and butter for good measure. Roast again-this recipe really tests your patience. In between reading assignments and writing that big senior paper, be sure to stir that mix every few minutes or so and evenly distribute the caramel color that deepens as time goes by. Whirl through the food processor and fill a big quart sized mason jar with this spread. As good as it was on a spoon, a hot-from-the-oven bagel (slathered with the stuff) was a better vehicle.
Note- this is also delicious stirred into oatmeal, shmeared on toast, and I anticipate, nearly anything else. Quintessentially fall, this packs handsomely and was much appreciated by fellow foodie friends...the bit that I was willing to share.
