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Candied Butternut Squash

Wylie.Dufresne's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Barbecue
Restriction: 
Vegetarian
Ingredient: 
Butternut
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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