Squash and Apple Butter
The crock pot is the perfect tool for making this slow-simmered squash butter. You can savor all those pumpkin spice flavors in a concentrated, real food spread. Makes about 2 1/2 cups, depending on how thick it gets.
- 2.75 pounds red kuri squash peeled and cubed
- 2 large apples peeled and cored
- 1/2 cup maple syrup
- 1/4 cup apple juice
- 2 tablespons fresh ginger minced
- 2 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/4 teaspoon salt
Put all the ingredients in the slow cooker and set it to high, and clamp the lid on tightly.
Cook for four hours, then transfer the mixture to the Vitamix and puree. Return to the crock and simmer on high, uncovered, for an hour or until the desired thickness is achieved. You can speed this up by putting the puree in a pot on the stove and boiling it to reduce to a thick paste.