Candied Butternut Squash
Poach the squash with orange marmalade, ginger, and vanilla, and serve warm with toasted walnuts. Then, don't be surprised if you want the resulting treat again and again.
- Yield: Makes about 4 cups
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)
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.