Do You Have Mountains Of Yellow Squash?

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! 🙂

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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?

I digress.

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.

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Squash preparation:

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.

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Jar preparation:

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.

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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.

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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! 🙂IMG_9602

Screw lids on tightly.IMG_9609
Place in pot, bring to a boil and simmer 5 minutes.
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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. IMG_9617

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!IMG_9868

Have fun and I would love to hear how your adventure turns out!  ~ Ruthie

24 thoughts on “Do You Have Mountains Of Yellow Squash?

    1. TOMATO JAM??? How interesting, I have never even imagine such a thing:)! What in the world does it taste like?

  1. This looks and sounds delicious! I must admit that I have never had squash butter….at least I don’t think I have 🙂 I would love to make some of this so thank you for sharing.

    Have you ever had yellow squash pie? It’s so tasty! 🙂 Hugs and blessings!

    1. I have never heard of squash pie. Is it like pumpkin pie? I would love to try your recipe.

      Another good way to eat summer squash is sliced thinly and tossed with olive oil. Sprinkled salt, garlic and nutritional yeast on top and bake until the squash is soft. This is a family favorite (even for those who do not care for squash) and is absolutely delicious!

  2. This come right at the right time at our house. I see the yellow and green squash getting bigger and bigger and I have dreams of what to do with all that bounty. Thanks for sharing this delicious recipe. Cheers.

  3. This squash butter looks delicious. Found your blog from my visit to Stephanie. Thanks for sharing. I have a boatload of yellow squash – so going to try this recipe. Have a blessed day.

  4. I made your squash butter today, it was so easy and came out well! I pured my squash in the Vitamix first, when it was raw, then cooked it all together. Thank you!

    1. I had thought of doing this (it seems like a waste of time to cook the squash, cool it, then cook it again:) but I wondered if the butter would end up with a different chunkier texture.

      Thank you so much for sharing your success, I plan on using your method in the future!

  5. This sounds AMAZING!! I love all squash & anything butter 🙂 I am pinning this for sure. With a new home in a new state, a new puppy & a new baby on the way, I’ll probably have to save this for next year (I’m a little low on time & energy at the moment 😉 but it’s definitely on my “to make” list!

    1. Congratulation! A new baby! May the Father bless you with all of the strength and rest you need to keep serving Him during this amazing, exciting, and very busy time of life!

  6. Like most of the other comments, I have not heard of this! I just harvested our first batch of squash this morning! I bet I’ll try this out once we have an over abundance, thanks! 🙂

    Visiting from Shine Blog Hop today! Have a great day.
    Anastasia

  7. There is no acid in this recipe. Im not sure that this is actually safe for canning, since the FDA does not recommend canning (even pressure canning) squash like pumpkin due to low acidity and the thickness of the squash leading to it not getting to high enough heat or acidity to kill spores for botulism. If you are going to make this recipe, I would recommend freezing it or keeping it in the refrigerator.

  8. Do you peel and seed, or just throw it all in? This is the first year I’ve had more yellow squash verses zucchini…LOL Definitely gonna give this a try..Thank You

    1. Yes, throw it all in (expect the stems and ends of course!). Also, you want to pick the squash before it gets hard with big seeds. Have fun!

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