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!

Ingredients:

• 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

Instructions:

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.