Made completely in a slow cooker, this pumpkin apple butter is as easy as could be! Everything is placed in the pot and hours later, you'll have a sweet, spread just in time for fall!
6cupspeeled and cubed squash or pumpkin (I use kabocha squash)
2cupsbrown sugar
2tbsplemon juice
2tspcinnamon
3tspground ginger
½tspallspice
½tspground nutmeg
1tspsalt
Instructions
Pour all apples and squash into a 7-quart slow cooker.
Add sugar, lemon juice, cinnamon, ground ginger, allspice, and salt. Stir to incorporate everything.
Turn slow cooker on high for 8 hours.
After the 8 hours, stir and continue to cook until the excess liquid has cooked off, about 2-4 hours.
After the liquid has reduced and the butter has cooked at least 12 hours blend in a high-powered blender. Be sure to let the steam release while blending