Butternut Butter

Squashes

Squashes

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…

Scooping

Scooping

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.

Mashing

Mashing

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.

 

Bubbling

Bubbling

It cooks very slowly, for three to four hours (the human used a slow cooker)….the girls had to endure another afternoon of waiting!…

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Filling

Filling

…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.

 

Admiring

Admiring

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!!!

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10 thoughts on “Butternut Butter

  1. What wonderful little cooks the little QH dolls are! The Müttersholtz household has a huge larder of those squash and apply their bounty into many fall and winter dishes. Your narrative is very heartwarming for upcoming cold days.

  2. The Country Hittys suggest the girls should get busy and make some baking powder biscuits to go with this scrumptious spread! Love the photos and the girls cooking on that stove! And the little jar…too sweet!!

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