Spiced Pumpkin (winter squash) Butter

3 1/2 cups puree or 2 15 ounce cans of pumpkin
1 1/4 cups of pure maple syrup(I'll be using agave)
1/2 cup apple juice
2 tablespoons lemon juice
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 tsp salt

In 5 quart pot combine all ingredients Bring to a boil then simmer 25 minutes. Ladle into sterilize half pint canning jars Cool for 30 minutes then seal and label. After cool either refrigerate or freeze. Not enough acid to safely can by hot water bath.
Needless to say I'll play with the spices. Since it is freezer stored agave ought to be a good sub.

I had a decent harvest of winter squash and will be looking for uses. I have another recipe for sweet and spicy pickled butternut squash. Is apple cider vinegar a good sub for white wine vinegar? I think apple cider vinegar is still allowed for nomads. I know the honey used is legal and am receiving some in trade for my fresh rosemary.

Also harvested nearly a gallon of chile peppers.

yummmmmmmmmm!!!

GCG - I used sweet potatoes to make a casserole that is totally nomad friendly. I just sliced up the sweet potatoes into thin and long slices and laid it down on a baking dish I had oiled with olive oil. Salt the sweet potato (squash or zucchini) lightly, layer compliant cheese of choice, mushrooms, cheese, spinach, cheese, onions, etc. and keep on layering until you run out of the veggies and cheese. Dump leftover cheese on top of everything and bake it at 375 covered (so you do not dry it out) for about 1 hour or until the veggies are soft.

I froze a whole batch of this after I sliced it up so I can just take it down and heat it.

I am soo envious of your harvest! Enjoy and be healthy!