/ Other Sauces
butternut squash, peeled, diced
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.
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About Butternut Squash Catsup