This is delicious! Use as a breakfast spread or as a topping for oatmeal or waffles. It’s great on cornbread and makes a simple dessert spread on nut bread. It also make a great gift…
2-1/2 to 3 pounds whole winter squash
1/2 c brown sugar
1/4 t salt
1 t ground cinnamon
1/4 t ground nutmeg
1/4 t ground ginger
1/8 t ground cloves
1 T lemon juice
1. Preheat oven to 375ºF. Pierce squash several times, put on a baking sheet and into oven. Bake for 45 minutes to an hour, until squash feels soft when poked with a knife. Remove from oven and set aside to cool. Or, cut raw squash in half and scoop out the seeds. Put cut side down on a baking sheet, add a splash of water to coat the bottom of the baking sheet, and roast until tender.
2. When cool enough to handle, halve, take out seeds and scoop the soft pulp into a food processor or blender. Add remaining ingredients and purée mixture until smooth. You can also do this by hand with a potato masher, then whisk vigorously with a wire whisk to smooth. (Note: if using pumpkin, a food processor or blender works best.)
3.Transfer purée to a nonreactive, heavy pot. Bring to a simmer on medium heat, then reduce heat to low and cook, stirring frequently, for about 20 minutes. The mixture will be quite thick and hold a soft shape when done. Add more lemon juice or brown sugar to taste, if you like.
4. Cool and serve, or store refrigerated for up to 3 weeks. For long-term storage, freeze in small batches or preserve by canning, using safe canning methods.