Ginger Squash Butter

Carrot chompers, I'm ashamed to admit to you that I didn't do any putting up this season. Last summer I splurged on a big canning pot and all of the fun accessories: a wide-mouthed funnel, a magnetic lid grabber, special tongs made for grasping jars. And I made several delicious jams, reveling in that special satisfaction of eating summer fruits deep into the lonely winter months.

But this summer, with the stress of traveling back and forth to New York and graduating from school and having absolutely no money, I just couldn't find the time or the energy to do much at all in the kitchen, especially not the laborious (yet ultimately so satisfying!) process of preservation.

I'm getting my feet back under me these days. I'm feeling adventurous and inspired. I'm embracing this autumn's bounty and enjoying the challenge of finding new ways to prepare what's in season.

So I just couldn't let another season pass me by without doing a little putting up. And I do mean a little putting up, because technically this butter isn't really canned at all.

Let me be very clear on this issue: this squash butter is for the refrigerator ONLY. Because of it's extremely low acid content, it is unsafe to hot process. For more information on all things canning, please refer to the USDA Complete Guide to Home Canning.

On to the nitty-gritty: this is obviously a riff on the ever-popular pumpkin butter. But instead of the more traditional pumpkins, my CSA provided me with a butternut squash and a heirloom blue Hokkaido squash. I'm sure this would be equally delicious with a pumpkin, or try a combination of your favorite sweet squash.

For a twist on the traditional pie spices usually found in pumpkin butters, I opted for a bit of an Indian flair. I added the spices to the coconut milk poaching broth, to infuse the squash. If you prefer even more of a cardamom kick, I suggest adding another half teaspoon or so after the squash is pureed.

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes

COOKING TIME: about 45 minutes

MAKES: approximately 4 cups

INGREDIENTS:

• 2 medium squash (I used a butternut and a Hokkaido), peeled, seeded and chopped into 1" chunks (about 12 cups)
• 4 cups full-fat coconut milk
• 1/4 cup candied ginger, roughly chopped
• 3/4 cup honey (for a vegan version, substitute brown rice syrup)
• 1 vanilla bean, split in half lengthwise, seeds scraped out
• 2 teaspoons cardamom
• 1 tablespoon cinnamon
• 4 whole cloves
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1 teaspoon freshly grated ginger root
• 1 teaspoon lemon juice
• cinnamon and cardamom, to taste

DIRECTIONS:

1. Place squash and coconut milk in a large, heavy-bottomed stock pot. If the squash is not totally submerged, add water to completely cover the squash. Add candied ginger, honey, vanilla bean & seeds, cardamom, cinnamon, whole cloves, coriander and salt. Stir to thoroughly combine.
2. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer until squash is extremely tender.
3. Remove from heat and strain squash from poaching liquid, reserving some of the liquid. Discard vanilla bean and whole cloves.
4. Place cooked squash in a food processor. Add freshly grated ginger and lemon juice. Puree until very smooth, adding some poaching liquid if necessary to create a smooth texture.
5. Taste, and add more cardamom and cinnamon, if necessary. Pour butter into your prettiest jars and immediately refrigerate.
6. The butter will keep in the fridge for up to 3 months. Enjoy spread on toast, baked into muffins, or try this nifty idea for filled pancakes!