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Candied Butternut Squash

Recipe information

  • Yield

    Makes about 4 cups

Ingredients

1

/4 cup plus 2 tablespoons orange marmalade

1

/3 cup sugar

1

tablespoon minced peeled fresh ginger

1

/2 vanilla bean, split lengthwise

Pinch of ground cloves

2

tablespoons fresh lemon juice

1

small butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)

Need to make a substitution?

Preparation

  1. Step 1

    Put the marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot. Stir in 2 1/2 cups water. Bring to a boil over medium-high heat, stirring to dissolve the marmalade and sugar.

    Step 2

    Add the squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover the pot. Gently simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until the liquid is syrupy, 5 to 10 minutes. Remove the vanilla bean, and discard. Serve warm. The squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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