The potential uses for this recipe are truly limitless. This recipe, inspired by apple butter and similar spreads, makes a great topping for toast, an easy pie filling, or just enjoyed by itself with a spoon!
1 cup acorn squash, peeled and cut into 1/2 inch cubes
1/2 cup sugar
3/4 cups apple juice or apple cider
3 tablespoons honey
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Place the acorn squash and sugar in a medium pot and cover with water. Simmer until the squash is completely tender. Transfer the squash with 2 tablespoons of the cooking liquid into a blender and mix on high until the puree is smooth.
Add the puree to a medium pot with the remaining ingredients. Cook on medium heat until the mixturi reduces down and becomes slightly darker, about 30 minutes. Let the spread cool to room temperature and place in the refrigerator for up to 2 weeks.