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

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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


  • 1Preheat oven 475. Roast squash with a little water for 25-35 minutes, or until fork tender. Allow to cool.
  • 2Place 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.
  • 3With 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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