Butternut Butter

• 1 large butternut squash, mine was 3.8 pounds
• 1 bottle dark sweetish beer - I used a local microbrew Oktoberfest
• 1/4 cup honey
• 1 cup light brown sugar
• juice from one lemon
• 1/2 teaspoon mace
• 1 teaspoon cinnamon
• fresh ground nutmeg - I think around 1/4 teaspoon
• 2 tablespoons maple syrup

1. peel and seed the squash and cut it into hunks. Put it in a large pan with the beer and both sugars. Bring it to a boil, then turn it down, add the spices and lemon juice and simmer until the squash is very tender, about 30 minutes or so. Stir it now and again.
2. Once the squash is really soft, turn off the heat and add the maple syrup. Use an immersion blender to blend it to a smooth puree. Now turn the heat back on low and simmer it for another 15-20 minutes, stirring often. Leave a lid on half cocked as it will burp and blurp and throw squash everywhere.
3. Once the puree is really thick, turn the heat back off. Back at it with the immersion blender and this time keep at it until your mixture is smooth as silk. Scrape down the sides while you are blending. It will look, to be honest, somewhat like baby food. That's all there is to it!

butternut squash, honey, light brown sugar, lemon, mace, cinnamon, fresh ground nutmeg, maple syrup

Taken from food52.com/recipes/7305-butternut-butter (may not work)