Spiced Squash Butter

• 3 medium acorn or other winter squash (about 3 pounds)
• 1/2 cup thawed apple juice concentrate, undiluted
• 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

1. Preheat oven to 400u0b0.
2. Cut squash in half lengthwise; discard seeds and stringy pulp. Place squash, cut sides down, in a jelly-roll pan. Cover and bake at 400u0b0 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.
3. Combine pureed squash, apple juice, and the remaining ingredients in a large saucepan or Dutch oven; 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 up to 2 months.

acorn, apple juice concentrate, brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves

Taken from www.myrecipes.com/recipe/spiced-squash-butter (may not work)