PUMPKIN BUTTER

Ingredients:
1 (3-lb) sugar pumpkin, stemmed, halved lengthwise, and seeded
1 T. vegetable oil
1/4 c. apple cider
1/3 c. light brown sugar
3 T. honey
1 t. apple cider vinegar
3/4 t. ground cinnamon
1/2 t. ground ginger
1/2 t. kosher salt
1/4 t. grated fresh nutmeg
Pinch of ground cloves

1. Preheat oven to 350°F. Brush cut sides of pumpkin halves with oil. Arrange pumpkin halves, cut side down, on a large rimmed baking sheet lined with parchment paper. Bake in preheated oven until very tender when pierced with a fork, about 50 minutes. Remove from oven, and let cool slightly, about 10 minutes.
2. Scoop flesh from cooled pumpkin; transfer to bowl of a food processor. Discard pumpkin shell. Add apple cider; process until smooth, about 1 minute, stopping to scrape down sides of bowl as needed. Add brown sugar, honey, vinegar, cinnamon, ginger, salt, nutmeg and cloves; process until smooth, about 20 seconds, stopping to scrape down sides as needed.
3. Transfer pumpkin mixture to a saucepan; bring to a simmer over medium heat, stirring occasionally. Reduce heat to low; cook, stirring occasionally with a rubber spatula to ensure bottom of saucepan does not scorch and sides of saucepan stay clean, until mixture is reduced by one-third and turns slightly darker in color, about 25 minutes. Remove from heat; let cool to room temperature, about 30 minutes.
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