Candied Butternut Squash
|Seasoning mix||To Taste|
|Ground nutmeg||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Butternut squash||1 1⁄2 Pound|
|Navel orange||1 Medium|
|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.