butternut squash catsup
I don't recall where I got this recipe from. It is sweet with a sour tang.
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prep time
cook time
method
Stove Top
yield
Ingredients
- 1/2 pound butternut squash, peeled, diced
- 1/3 cup sugar
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 2/3 cup rice wine vinegar
- 1/4 teaspoon ground mustard
- 1/4 teaspoon allspice
- 1/4 teaspoon turmeric
- 1/4 teaspoon garlic powder
- 1/8 teaspoon clove
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon nutmeg
How To Make butternut squash catsup
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Step 1Preheat oven 475. Roast squash with a little water for 25-35 minutes, or until fork tender. Allow to cool.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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