Butternut Squash Catsup

Butternut Squash Catsup Recipe

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Cathy Gillespie


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

It is sweet with a sour tang.


☆☆☆☆☆ 0 votes

Stove Top


  • 1/2 lb
    butternut squash, peeled, diced
  • 1/3 c
  • 1/8 tsp
    black pepper
  • 1/4 tsp
  • 2/3 c
    rice wine vinegar
  • 1/4 tsp
    ground mustard
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
    garlic powder
  • 1/8 tsp
  • 1/4 tsp
    cayenne pepper
  • 1/8 tsp

How to Make Butternut Squash Catsup


  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.

Printable Recipe Card

About Butternut Squash Catsup

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

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