The Quimper Hitty’s friends over at the Farthing Crowd have been making pumpkin butter (Click here to see their blog)…It looked and sounded so delicious, Opal and Agathe were keen to make some. A lack of pumpkins in our vegetable storage was no deterrent, little Tatty was carved from Butternut wood, so naturally she suggested using her namesake squash…
After halving and scooping out the seeds, we baked the squash in a bain marie, for 50 minutes at 350 degrees F. Once cooked, the girls helped scoop out and measure four cups of pulp.
Then we mashed it up, added 1 cup of agave syrup, 2 teaspoons of ground ginger, 1/2 teaspoon of cinnamon and 1/4 teaspoon of cloves.
It cooks very slowly, for three to four hours (the human used a slow cooker)….the girls had to endure another afternoon of waiting!…
…Big and small jars get filled up! They have to be used right away, stored in the fridge for a couple of weeks, or put into freezable containers and kept frozen.
The girls are proud of the result, and now every piece of toast can taste like pumpkin pie!
Thanks so much for the Farthing Crowd crowd for the incentive and the two recipes which we adapted….we think Butternut Butter is our new favourite substance!!!