Paul Virant'S Pumpkin Butter

• Roasted Pumpkin or Winter Squash
• 5 pounds (2 to 3) pumpkin or winter squash, halved and seeded
• Vegetable oil for coating
• Pumpkin Butter
• 6 cups (3 pounds) roasted pumpkin or winter squash pulp
• 2 cups (12 ounces) lightly packed brown sugar
• 1 stick (4 ounces) unsalted butter, cubed
• 1 teaspoon kosher salt
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, freshly grated
• 1/2 teaspoon ginger, ground
• 1/4 teaspoon cloves, ground

1. Preheat the oven to 400u0b0 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.)
2. Using a spoon, scrape the flesh into a bowl and discard the skins.
3. Preheat the oven to 350u0b0 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.
4. 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.
5. Cool and refrigerate or freeze in a couple of plastic deli containers until ready to use.

winter, pumpkin, vegetable oil, butter, pumpkin, brown sugar, unsalted butter, kosher salt, cinnamon, nutmeg, ginger

Taken from food52.com/recipes/31849-paul-virant-s-pumpkin-butter (may not work)