Recipe: Spiced Maple Pumpkin (or Squash) Butter for Diane/Arizona

SPICED MAPLE PUMPKIN (OR SQUASH) BUTTER

4 lbs pumpkin or butternut squash, peeled & cut into chunks
3 cups water
1/2 tsp salt
1/2 tsp each: cinnamon & cloves
1/4 tsp nutmeg
1 cup maple syrup

Put pumpkin, water and salt into large pot. Bring to a boil, reduce heat and simmer for about 40 min., until very soft. Preheat oven to 300 F. Puree pumpkin in large bowl. Stir in spices & sweetner then pour the mixture into a shallow casserole, glass or stainless steel. Cook in oven for 1 hour, until thick (this could take longer, depending on the moistness of your pumpkin) Canning is not recommended for pumpkin or squash butters - package and refrigerate or freeze for long-term storage.