Yid.Dish: Squash Butter
Image by Fat Free Vegan
Approx. 3 1/2 cups of pureed winter squash
3/4 cup apple juice or cider
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/3 cups brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
Juice of half a lemon
Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently. Adjust spices to taste. Stir in lemon juice, or more to taste.
Once cool, pumpkin butter can be kept in an airtight container in the fridge for months.
To preserve:
Spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in a boiling water bath for 10 minutes.
Not only will these methods make your decorations serve dual functions (a help for small budgets in rough times), they’ll also reduce the amount of space in your house dedicated to storing boxes of tinsel. Write in with your own ideas for how to make your Sukkot bounty last all year.
Adapted from AllRecipes
A message from our Publisher & CEO Rachel Fishman Feddersen
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism so that we can be prepared for whatever news 2025 brings.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.
— Rachel Fishman Feddersen, Publisher and CEO
