Have you ever heard the country saying about squash? It goes something like: “The only time you need to lock your vehicles is during squash season, when your neighbors have an abundant crop and will sneak a trash bag of it in your car!” My thought always was: “bring it on … we’ll find something to do with it! 🙂
For any of you who have a mountain of squash crying to be used, how about making squash butter? It is quite tasty and nobody needs to know what the main ingredient is … until they are in love with it :). It is funny how we let our minds tell us what tastes good or bad. There are times you can eat something perfectly delicious UNTIL you hear “oh, that brownie was made out of black beans …” You know what I mean?
Squash butter is very tasty and similar to apple butter. It is great to have on hand to add an extra touch to toast at breakfast or to spread a thick, cold lather on fresh baked bread.
Wash and slice 3 to 4 pounds of yellow squash (also known as summer squash) into a thick bottom pot. Almost cover with water. Bring to a boil and simmer 10-20 minutes, until squash is soft (pierce with a fork or knife to test). Drain into a colander and rinse with cold water. Let drain. Blend (or puree) the squash until nicely smooth.
To sterilize: bring a large pot of water to a boil and place rack on the bottom. Wash jars and place on the rack submerging in the hot water. Bring to a boil and simmer for 10 minutes if you are below 1000 feet (304.8 m) elevation. (Add an additional minute for every 1,000 feet above sea level). Turn off heat and let sit in hot water (no more than an hour) until ready to fill with squash butter. When ready, remove jars but leave the water in the pot (you will use it to process the jars in a few minutes). Place clean lids and rings in very hot water but do not boil.
Squash Butter Recipe
This recipe makes approximately 5 cups. But as I mentioned on my post What To Do With Pumpkin, I am of the opinion that if I am going make the time to process something … let’s do a large enough quantity to last a long time! I made a triple batch recently and got 14-15 cups … not a bad start!
4 cups (196 ml) cooked and blended Squash
1/4 cup (59 ml) Apple Cider Vinegar
1 teaspoon (5 ml) Lemon Juice
1 1/2 cups (236 ml) Sucanat (or Sugar)
1 teaspoon (5 ml) Cinnamon
1/4 teaspoon (12 ml) Allspice
Mix all ingredients in a tall pot (it would love to splatter out, if you let it). Cook on medium to low heat until desired thickness, stirring regularly. The cooking process can take anywhere from 15 minutes to an hour or so … it really depends on how watery your squash is and how thick you like it.
Pour squash butter into sterilized jars leaving 1⁄4 inch (0.6 cm) space at the top. Fasten lids and rings. Bring the water that you left in the large pot to a boil. Put the jars in, bring the water to a boil again and let it boil the jars for 5 minutes. (Add an additional minute for every 1,000 feet above sea level). Remove from the pot and cool. UNDER NO CIRCUMSTANCES: wash jars while they are still hot, they most likely will burst.
Pour into jars leaving 1⁄4 inch headspace (don’t get distracted like I did, and make a spill while trying to snap a picture! 🙂
Screw lids on tightly.
Place in pot, bring to a boil and simmer 5 minutes.
Remove from pot and let cool. Notice how all of the lids are pulled down tightly (sealed) except the middle left one? If any jars do not seal, just put them in the refrigerator and eat first.
There you have it! In my opinion, squash butter is best when served cold on fresh bread… oh yummy… I am starting to feel hungry!
Have fun and I would love to hear how your adventure turns out! ~ Ruthie