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Candied Butternut Squash

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  Seasoning mix To Taste
  Ground nutmeg 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Butternut squash 1 1⁄2 Pound
  Navel orange 1 Medium
  Cornstarch 3 Tablespoon
  Water 825 Milliliter (3 Cups Plus 5 Tablespoons)
  Artificial sweetener 8 Gram (8 Packets, 1 Gram Each)
  Vanilla extract 1 Teaspoon

Combine the seasoning mix ingredients in a small bowl.
Peel the squash, split it in half, and remove the seeds and pulp.
Cut the squash meat into chunks measuring approximately 2 X 1 1/2 X 3/4 inch, and set aside.
Cut the orange into quarters.
Slice one orange quarter very thin, squeeze the juice from the other three quarters, and set aside.
Dissolve the cornstarch in 5 tablespoons of cool water, and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the squash in the pot and cook until light brown on one side, about 4 to 6 minutes, then turn and cook on the other side, about 3 minutes.
Sprinkle the seasoning mix over the squash, add 3 cups of water and the orange juice.
Stir gently and cook for 5 minutes.
Add the cornstarch mixture and the orange slices.
Cook for 5 to 7 minutes, or until the squash is tender.
Turn off the heat and add the vanilla, and, if desired, the artificial sweetener.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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Your rating: None
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 599 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.2%

Saturated Fat 0.87 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 573.1 mg23.9%

Total Carbohydrates 150 g49.9%

Dietary Fiber 20.4 g81.8%

Sugars 32.6 g

Protein 9 g18%

Vitamin A 1456.7% Vitamin C 436.6%

Calcium 44.7% Iron 31%

*Based on a 2000 Calorie diet

Candied Butternut Squash Recipe