Ultimate Creamy Acorn Squash Spread Recipe

Ingredients

• 3 halved and seeded acorn squash
• 1 teaspoon of aromatic ground cinnamon
• 1 teaspoon of rich ground nutmeg
• 1 teaspoon of zesty ground ginger
• ½ teaspoon of spicy ground cloves
• 2 ¼ cups of luscious brown sugar
• 1 thawed can of 12-fluid-ounce frozen apple juice concentrate

Step 1

Begin by preheating your oven to a toasty 400 degrees F (200 degrees C) for that perfect cooking environment. Next, grab two trusty 9x13-inch baking dishes, and fill them each with a luxurious 1-inch layer of water. Now, gently nestle three acorn squash halves, cut-side-down, into the cozy baking dishes, letting them soak up all that moisture. Slide the dishes into the awaiting oven and let them bake until the squash reaches a blissful tenderness, and the skin gracefully starts to part ways with the flesh, this typically takes about 1 hour of patience. Once done, bid farewell to the water, and allow the squash to cool down a bit before your next move.

Step 2

With a deft hand, scoop out the tender acorn squash flesh from its skin and transfer it into the welcoming embrace of a blender. Add a sprinkle of cinnamon, a dash of nutmeg, a hint of ginger, and a pinch of cloves to the mix. Let the blender work its magic until the concoction transforms into a velvety puree. Now, transfer this luscious puree into a sturdy, heavy-bottom pot, and gently fold in some brown sugar and a dollop of apple juice concentrate. Place the pot over a medium-low flame and stir the mixture lovingly until it thickens to perfection, usually around 40 to 45 minutes of simmering. Once ready, allow the mixture to cool off completely before spooning it into freezer-safe containers, ready to be stored in the freezer for up to 6 months, a delightful treat waiting for the perfect moment to shine.