Candied Butternut Squash

February 24, 2019 3 Comments

Candied Butternut Squash

There are a lot of butternut squash recipes online, but this one is definitely worth bookmarking! Skip the brown sugar and pick up some maple sugar for this dish!

Candied Butternut Squash

The maple sweetness paired with the sweet tang of the marmalade combined with the spicy tang of ginger makes for a deliciously, comforting dinner. You're gonna be adding it to your permanent fall/winter menu rotation!


  • 1/4 cup plus 2 tbsp. Orange Marmalade *
  • 1/3 cup Sugar, granulated (regular)
  • 1 tbsp. fresh Ginger, minced and peeled
  • 1 tsp. Vanilla Paste *
  • Pinch of ground Cloves *
  • 2 tbsp. Lemon Juice
  • 4 cups Butternut Squash, cut into 1/2-inch cubes
  • 2 tbsp. Maple sugar *
    • *Available from Well Seasoned


  1. Put marmalade, both sugars, ginger, vanilla, cloves, and lemon juice in a large, wide pot. Stir in 2 cups water. Bring to a boil over medium-high heat, stirring to dissolve marmalade and sugars.
  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. Serve warm.
  • Note: Squash can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat.

Prep Time:

10 Minutes

Cook time:

45 Minutes

Yield: N/A

3 Responses


March 02, 2019

Made it the correct way this time thank you for the update, it taste amazing, I will store it in air tight container over night and will serve with pork loin, done with garlic, brown sugar and wrapped in bacon then put in slow cooker for 4 hours, should be a great combination. Thank you for this great recipe. I make my own marmalade with Seville oranges ever year, so this is what I use for the marmalade


March 01, 2019

Thanks for flagging this Janet! I had neglected to add an “s” to SUGARS so you would know to add both the white, granulated sugar and the maple sugar to dissolve. The recipe has been updated and we’ve be keen to hear how it goes it you try it again with both sugars (but butternut squash is so yummy and sweet that it’s optional for sure). Vegetarian high five!

Janet Howell
Janet Howell

March 01, 2019

Made this last night, it was amazing, served it with garlic mushrooms baked, and turkey burgers with cheese in centre, was a very tasty dinner. The only thing was it ask for two tablespoons of Maple Syrup, no where in the recipe does it tell you when to add this to the mixture, I added with all the other ingredients, wondered though if it should have been drizzled on at the end. Otherwise amazing will make this again, both our daughter and daughter in law are vegetarian/vegan so this is a great recipe for them.

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