Squash Butter

3 medium Acorn or other Winter Squash
1/2 cup Concentrated Apple Juice (undiluted)
3/4 cup packed Brown Sugar
1/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Ginger
1/8 tsp Ground Cloves

Preheat oven to 400 degrees F. Cut Squash in half lengthwise; Discaard seeds and any stringy pulp. Place squash, cut sides down, in a pan. Cover and bake at 400 degrees F, for one hour or until tender. Cool. Scoop out pulp to equal three cups.
Place pulp in a blender or food processor; blend until smooth. Combine pureed squash, apple juice, and the remaining ingredients in a large sauce pan, bring to a boil. Reduce heat and simmer, uncovered, forty-five minutes or until thick, stirring frequently. Cool. Store in an air tight container in the refrigerator. Will keep upto about two months.