Makes 4 small jars
- (If you haven't yet roasted your squash, preheat the oven to 450 degrees Fahrenheit, cut your winter squash of choice in half, remove the seeds and stringy bits, drizzle with a bit of neutral tasting oil, and roast until the flesh of the squash is very tender, 40 minutes to 1 hour.)
- Scooping the roasted squash flesh from the skin, measure out two full cups of winter squash, packing it into the measuring cup.
- In a food processor, combine all other ingredients and process until smooth.
- Using a spatula, scrape the mixture from the food processor into a medium saucepan. Bring the squash mixture to a simmer, and continue to simmer, scraping the bottom to prevent sticking and burning, for 10 to 15 minutes, until it thickens and becomes velvety.
- Allow the squash butter to cool, and then funnel into small jars. The butter will keep, refrigerated, for up to two weeks. (Please note that you can not safely can the squash butter.)
- In a mortar and pestle or in a spice grinder, pulverize the cloves, cardamom seeds, and star anise pod. Mix with ground cinnamon.