Candied Butternut Squash

  • Yield: Makes about 4 cups
Candied Butternut Squash

Photography: Antonis Achilleos

Source: Martha Stewart Living, October 2005


  • 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)


  1. 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.

  2. 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.


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