So this really is not pumpkin butter, although it tastes remarkably similar to pumpkin butter. It's butternut squash butter, but my husband is willing to eat it if we pretend it's pumpkin butter. This was an experiment for me, but it turned out well. Definitely a recipe worth repeating!
5 cups butternut squash, cooked and pureed
1 1/2 cups apple cider
4 tsp. ground ginger
1 tsp. ground cloves
4 tsp. ground cinnamon
2 tsp. ground nutmeg
3 cups sugar (or sugar substitute)
Combine all ingredients in a crock pot, and cook uncovered on high about one hour. Spoon hot butter into warm 1/2 pint jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes. Makes approximately 3 pints.