Pumpkin season is in full swing as fall reaches its height. Stores are overflowing with pumpkin-flavored delicacies and delights.
Despite its popularity and cultural status in the United States, the domesticated pumpkin actually originates from Mexico. This should be no surprise to anyone who’s done serious Mexican cooking; there is no shortage of pumpkin recipes to be found in the region’s diverse culinary history.
But despite its origins, it’s hard to image fall in America without pumpkins abounding. In fact, if you have kids, you’ve probably ventured out to a pumpkin patch a few times and stuck your newly acquired orange gems on the front porch.
Undoubtedly, pumpkins are wonderfully decorative, but they so much more than their charming looks! These orange squash are delicious and loaded with nutrients.
Canned pumpkins have nothing on the flavor and health benefits of freshly roasted and pureed pumpkins. Their flavor is highlighted in nothing better than a batch of homemade all natural pumpkin butter.
So take the kids out to the pumpkin patch, pick a few small sugar pumpkins and spend a lazy afternoon around the kitchen making a batch this aromatic autumn delicacy.
- 3 cups (1 1/2 pounds) of roasted sugar pumpkin pulp
- 1 cup of brown sugar, coconut sugar or sucanat
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon, ground
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 teaspoon ginger, ground
- 1/4 teaspoon cloves, ground
- ¼ teaspoon allspice, ground
- Roast the pumpkins at 350 F until they are tender and can easily be pierced with a fork.
- Once the pumpkins have cooled, scoop out the pulp.
- In a blender, combine the pulp, sugar and spices together. Blend until the mixture is very smooth and without lumps.
- Add all the ingredients to a pot and bring to a low boil, stirring often to ensure the butter doesn’t burn at the bottom.
- Once a boil has been achieved, turn down the pot to a low simmer until the butter has reduced to your desired consistency.
- Serve cooled and enjoy!