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Butternut Squash Marmalade

Wylie.Dufresne's picture
Ingredients
  Butternut squash 4 Cup (64 tbs), peeled and diced into 1 inch cubes
  Chopped onions 1 Cup (16 tbs)
  Apple juice 3 Cup (48 tbs)
  Dill weed 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Lemon juice 2 Tablespoon
  Orange juice concentrate 2 Tablespoon
  Artificial sweetener 12 Gram (1 Gram Packet)
Directions

Place the butternut squash, onions, and apple juice in a 3-quart pot over high heat.
Bring to a boil, reduce the heat slightly, and cook until the squash is fork tender and almost all the apple juice evaporates, about 25 to 30 minutes.
Transfer the mixture from the pot to a blender or food processor, along with remaining ingredients, and puree until smooth.
To keep, refrigerate in a covered container.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Butternut
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 688 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.52 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 541.2 mg22.6%

Total Carbohydrates 172 g57.2%

Dietary Fiber 14.6 g58.5%

Sugars 99.7 g

Protein 8 g16.7%

Vitamin A 1192.3% Vitamin C 240.1%

Calcium 33.4% Iron 37.7%

*Based on a 2000 Calorie diet

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Butternut Squash Marmalade Recipe