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1
Cut squash open and remove seeds, strings and pith.
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2
Rub with oil and place cut side down on a baking sheet.
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3
Roast in a preheated 450F oven until very soft, 45-60 minutes.
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4
Allow to cool slightly, then scrape flesh from skin.
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5
Packing it tightly into the cup, measure out 2 cups of squash and add to food processor.
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6
Save any remaining squash for another recipe (I recommend recipe #509563).
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7
Add sugar, spices, lemon juice, and apple cider to food processor.
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8
Puree until very smooth.
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9
Scrape puree into a saucepan.
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10
Bring to a simmer over medium-low heat, and cook, stirring and scraping the bottom of the pan frequently to prevent sticking and burning, until it thickens and darkens.
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11
Allow to cool, then transfer to small jars or plastic containers.
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12
Store in the refrigerator up to 2 weeks, or in the freezer up to 3 months.
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13
(This recipe is not safe to can at home.
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14
).
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15
For a different flavor spin, leave out the spices listed above and instead combine 1/2 tsp whole cloves, 1/2 tsp cardamom seeds and a small piece of star anise in a spice grinder or mortar and pestle.
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16
Grind to powder and add to food processor along with 1 tsp ground cinnamon.
