Pumpkin Butter

 
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Yield: 10 people

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Work: 15 Minutes

 
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Total: 35 Minutes

 

How to

  • Gather Ingredients and Tools, then prep Ingredients as indicated.

  • In Medium Pot, heat Camelina Oil and then add Pumpkin cubes.

  • Cook until soft, stirring often.

  • Add Honey and Salt and cook until desired thickness.

  • Once the desired thickness is achieved, turn off heat, add lid, and let cool for 30 min.

  • Transfer cooked Pumpkin to a blender and blend until smooth. Add a little water if necessary to help blending.

Bonus!

  • Add any Spices or Herbs you prefer.

  • Try adding other Squash type to the Pumpkin.

  • Try mixing Pumpkin with Apples.

  • If an Immersion Blender is available, use directly in the Pot.


Ingredients

  • 2 pound Pumpkin, peeled, seeded, and cut into ¼” cubes

  • 2 Tbsp Camelina Oil

  • ¼ Cup Honey

  • 1 Tbsp Salt


Tools

  • Knife

  • Cutting Board

  • Pot

  • Spoon

  • Measuring Cup

  • Measuring Spoon

  • Blender

  • Blender Spatula

  • Mason Jars

Storage

  • Once cool enough to handle, transfer into airtight containers.

  • Apple Butter will last for 2 weeks in the fridge or up to 6 months if frozen.


Use Your Pumpkin butter in the following Recipes: