Reviews
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
3
1 star values:
5
Back to Candied Butternut Squash
All Reviews for Candied Butternut Squash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Candied Butternut Squash
Credit:
Antonis Achilleos
Recipe Summary
Yield: Makes about 4 cups
Ingredients
Ingredient Checklist
1/4 cup plus 2 tablespoons orange marmalade
1/3 cup sugar
1 tablespoon fresh ginger, minced, peeled
1/2 vanilla bean, split lengthwise
Pinch of ground cloves
2 tablespoons freshly squeezed lemon juice
1 small butternut squash, (about 1 3/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
Gallery
Candied Butternut Squash
Credit:
Antonis Achilleos
Recipe Summary
Yield: Makes about 4 cups
Gallery
Candied Butternut Squash
Credit:
Antonis Achilleos
Candied Butternut Squash
Credit:
Antonis Achilleos
Candied Butternut Squash
Recipe Summary
Yield: Makes about 4 cups
Recipe Summary
Yield: Makes about 4 cups
Yield: Makes about 4 cups
Makes about 4 cups
Ingredients
Ingredients
- 1/4 cup plus 2 tablespoons orange marmalade
- 1/3 cup sugar
- 1 tablespoon fresh ginger, minced, peeled
- 1/2 vanilla bean, split lengthwise
- Pinch of ground cloves
- 2 tablespoons freshly squeezed lemon juice
- 1 small butternut squash, (about 1 3/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)
Directions
Put 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 marmalade and sugar.
Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot. Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes. Remove vanilla bean, and discard. Serve warm. 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.
Reviews
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
3
1 star values:
5
Reviews
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
3
1 star values:
5
Add Rating & Review
11 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
3
1 star values:
5
11 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
3
1 star values:
5
11 Ratings
5 star values:
0
4 star values:
3
3 star values:
0
2 star values:
3
1 star values:
5
- 5 star values:
- 0
- 4 star values:
- 3
- 3 star values:
- 0
- 2 star values:
- 3
- 1 star values:
- 5
All Reviews for Candied Butternut Squash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Candied Butternut Squash
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
