Ingredients
1 medium kabocha squash, halved and seeded
1 cup apple cider
1/4 cup pure maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
Pinch of kosher salt
Preparation
Preheat oven to 400 degrees. Roast squash cut-side down until soft, 45 to 50 minutes. Let cool slightly, then scoop flesh into the bowl of a food processor (discarding skins). Process until smooth (if it’s too dry, add up to 1/3 cup water).
Combine 2 cups squash puree (reserve remainder for another use), cider, maple syrup, spices, and salt. In a medium saucepan, cook over medium heat, stirring often, until thickened, about 20 minutes. Let cool completely. Store in an airtight jar in refrigerator up to 2 weeks.
