Butternut Squash Catsup Recipe

No Photo

Have you made this?

 Share your own photo!

Butternut Squash Catsup

Cathy Gillespie

By
@circlemoon8

I don't recall where I got this recipe from.

It is sweet with a sour tang.


Featured Pinch Tips Video

Rating:

 Be the First

Method:

Stove Top

Ingredients

1/2 lb
butternut squash, peeled, diced
1/3 c
sugar
1/8 tsp
black pepper
1/4 tsp
salt
2/3 c
rice wine vinegar
1/4 tsp
ground mustard
1/4 tsp
allspice
1/4 tsp
turmeric
1/4 tsp
garlic powder
1/8 tsp
clove
1/4 tsp
cayenne pepper
1/8 tsp
nutmeg

Directions Step-By-Step

1
Preheat oven 475. Roast squash with a little water for 25-35 minutes, or until fork tender. Allow to cool.
2
Place all ingredients in a 4-6 quart sauce pan. Bring to a boil on high; reduce to med-low and keep liquid at a constant simmer. Allow to cook for 45 minutes or until squash is tender.
3
With a hand blender, puree mixture until smooth. Thin the catsup out with water, if it appears too thick. Readjust seasonings and refresh with a little rice wine vinegar.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American