Candied butternut squash
Instructions:
- 1 / 4 cup plus 2 tablespoons orange marmalade
- 1/3 cup sugar
- 1 tablespoon minced peeled fresh ginger
- 1/ 2 vanilla bean, split lengthwise
- Pinch of ground cloves
- 2 tablespoons fresh lemon juice
- 1 small butternut squash (about 1 3/ 4 pounds), peeled, seeded, and cut into 1/ 2 - inch cubes (about 4 cups)
- Put the marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot. Stir in 2 1 / 2 cups water. Bring to a boil over medium-high heat, stirring to dissolve the marmalade and sugar.
- Add the squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover the pot. Gently simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 35 minutes.
- Uncover, and cook until the liquid is syrupy, 5 to 10 minutes. Remove the vanilla bean, and discard. Serve warm.
- The squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.
- MAKES ABOUT 4 CUPS