January 01, 2015
Recipe Source/Credit: Paul Virant
Submitted by: [gourmet10]
Category: Appetizers

Makes about 6 cups

Roasted Pumpkin or Winter Squash

pounds (2 to 3) pumpkin or winter squash, halved and seeded
Vegetable oil for coating
Preheat the oven to 400° F. Brush the cut sides of the pumpkins with oil. Place the halves, cut side down, in a baking pan and roast for 45 minutes, or until the pumpkin is tender when pierced with a knife. (This varies widely depending on the squash variety. A delicata may cook in 35 minutes while a butternut or kabocha can take 1 hour.) Using a spoon, scrape the flesh into a bowl and discard the skins.
Pumpkin Butter
cups (3 pounds) roasted pumpkin or winter squash pulp
cups (12 ounces) lightly packed brown sugar
stick (4 ounces) unsalted butter, cubed
teaspoon kosher salt
teaspoon cinnamon, ground
teaspoon nutmeg, freshly grated
teaspoon ginger, ground
teaspoon cloves, ground
Preheat the oven to 350° F. In a bowl, mix together the roasted pumpkin, sugar, butter, salt, cinnamon, nutmeg, ginger, and cloves. Spread onto a 9 by 13-inch baking pan and bake, stirring every 15 minutes with a spatula, until the pumpkin has become thick and slightly caramelized, about 1 1/2 hours. Give it a good stir at the end; it should be smooth and spreadable. If the pumpkin is too fibrous for your liking, blend it in a food processor to even out the texture. If it is thicker than you'd like, you can thin it with a little water. Cool and refrigerate or freeze in a couple of plastic deli containers until ready to use.

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