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butternut squash catsup

circlemoon8 avatar
Recipe by
Cathy Gillespie
@circlemoon8
ARIZONA CITY, AZ

I don't recall where I got this recipe from. It is sweet with a sour tang.

method Stove Top

Ingredients For butternut squash catsup

  • 1/2 lb
    butternut squash, peeled, diced
  • 1/3 c
    sugar
  • 1/8 tsp
    black pepper
  • 1/4 tsp
    salt
  • 2/3 c
    rice wine vinegar
  • 1/4 tsp
    ground mustard
  • 1/4 tsp
    allspice
  • 1/4 tsp
    turmeric
  • 1/4 tsp
    garlic powder
  • 1/8 tsp
    clove
  • 1/4 tsp
    cayenne pepper
  • 1/8 tsp
    nutmeg

How To Make butternut squash catsup

  • 1
    Preheat oven 475. Roast squash with a little water for 25-35 minutes, or until fork tender. Allow to cool.
  • 2
    Place 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.
  • 3
    With 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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