Ingredients
48
48 servings
- •3 acorn squash, halved and seeded
- •1 teaspoon ground cinnamon
- •1 teaspoon ground nutmeg
- •1 teaspoon ground ginger
- •½ teaspoon ground cloves
- •2 ¼ cups brown sugar
- •1 (12 fluid ounce) can frozen apple juice concentrate, thawed
Instructions
- Preheat an oven to 400 degrees F (200 degrees C).
- Fill two 9x13-inch baking dishes with 1-inch of water each. Place three acorn squash halves cut-side-down into each baking dish. Bake in the preheated oven until the squash is very tender and the skin begins to separate from the meat, about 1 hour. Remove, discard the water, and set aside until cool enough to handle.
- Scoop the acorn squash flesh from the skins and into a blender. Add the cinnamon, nutmeg, ginger, and cloves. Puree until thick and smooth. Scrape the squash into a heavy-bottom pot, and stir in the brown sugar and apple juice concentrate. Cook and stir over medium-low heat until thickened, 40 to 45 minutes. Cool completely before packing into freezer-safe containers. Store in the freezer up to 6 months.
Nutritional Facts
Per 48 servings
- Calories: 66
- Carbohydrate: 17g
- Fat: 0g
- Fiber: 1g
- Protein: 0g
- Sugar: 14g
Related Recipes
Orange Baked Acorn Squash
Baked Acorn Squash
Acorn Squash with Apple
Acorn Squash
Acorn Squash Ice Cream
Candied Acorn Squash
Sweet and Yummy Mashed Acorn Squash
Instant Pot® Sweet Acorn Squash
Roasted Acorn Squash
Roasted Acorn Squash with Brown Sugar
Apple-Stuffed Acorn Squash
