by aargersi
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A&M's Testing Notes:
Expand Collapseaargersi's Notes:
Expand1 large butternut squash, mine was 3.8 pounds Ask a question about this ingredient
1 bottle dark sweetish beer - I used a local microbrew Oktoberfest Ask a question about this ingredient
1/4 cup honey Ask a question about this ingredient
1 cup light brown sugar Ask a question about this ingredient
juice from one lemon Ask a question about this ingredient
1/2 teaspoon mace Ask a question about this ingredient
1 teaspoon cinnamon Ask a question about this ingredient
fresh ground nutmeg - I think around 1/4 teaspoon Ask a question about this ingredient
2 tablespoons maple syrup Ask a question about this ingredient
peel and seed the squash and cut it into hunks. Put it in a large pan with the beer and both sugars. Bring it to a boil, then turn it down, add the spices and lemon juice and simmer until the squash is very tender, about 30 minutes or so. Stir it now and again.
Ask a question about this stepOnce the squash is really soft, turn off the heat and add the maple syrup. Use an immersion blender to blend it to a smooth puree. Now turn the heat back on low and simmer it for another 15-20 minutes, stirring often. Leave a lid on half cocked as it will burp and blurp and throw squash everywhere.
Ask a question about this stepOnce the puree is really thick, turn the heat back off. Back at it with the immersion blender and this time keep at it until your mixture is smooth as silk. Scrape down the sides while you are blending. It will look, to be honest, somewhat like baby food. That's all there is to it!
Ask a question about this stepSo deserving of the EP!! This stuff is, to use an expression used by young people as a real compliment, ridiculous. I made it using a Franziskaner (good Oktoberfest bier). So delicious! Will be making it again. Of that, I am certain. ;o)
Thanks AJ! Just saw you comment - I just made another big batch too ... this time I used a pumpkin spiced ale and it came out good with that too.
Making this tonight!
This does sound like a winner. I'm impressed that you did your homework: I may have just forged ahead and given everyone botulism.
I missed this, too! (I've been working and traveling a lot, so I've missed a lot.) Don't sulk--just spread the love! (You know I wish I were in Austin...)
... At the Chili Parlor bar, drinking Mad Dog margaritas, not wonderin' where you are (now you will have that song in your head all day :-)
Down with a bug, I had missed this - an instant winner! By the way, I keep my pumpkin butter in the fridge for at least 6 weeks - no problem. Should work the same for your recipe.
Love your recipe! The non-profit organization I run in Greensboro, Alabama created pecan butter and brittle, using only local pecans of Hale County with out-of-school youth. They now sell it on a website and all proceeds support a scholarship fund for them. Check it out if you get a chance: http://designigniteschange.org/projects/137-pecans
Great idea!
Sounds unique...like a winner!! How long does it keep in the fridge ?(if you don't eat it all first)
I am not sure - this is my first try! I would think a few weeks, but not positive. I hope it is all eaten before that - starting in just a few minutes!!!
what a beauty! i would put the whole jar in my mouth. also, your headnote is hilarious!
I making this tonight. Period. ;o) Thanks for posting this!!
Love this one and love your headnote!!! I'm definitely making this one. And I won't need to can it, because I can't imagine it lasting long....:-)
wouldn't it be fun if we were all close enough for one big giant potlock?
What a very clever way to move away from any further sulking! Genius! Bet this would be eaten up so quickly, it wouldn't last too long in the fridge anyway.
Thanks! The neighbors will be receiving some, and Nannydeb too!
This is really good stuff. I feel much healthier about just eating a spoonful since it is loaded with vitamins and hardly any sugar (I added even less than the recipe called for).