Candied Butternut Squash

1. 1

   Put the marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot.

2. 2

   Stir in 2 1/2 cups water.

3. 3

   Bring to a boil over medium-high heat, stirring to dissolve the marmalade and sugar.

4. 4

   Add the squash, and stir to combine.

5. 5

   Bring the mixture to a simmer.

6. 6

   Reduce heat to medium-low, and partially cover the pot.

7. 7

   Gently simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 35 minutes.

8. 8

   Uncover, and cook until the liquid is syrupy, 5 to 10 minutes.

9. 9

   Remove the vanilla bean, and discard.

10. 10

    Serve warm.

11. 11

    The squash and syrup can be refrigerated in an airtight container up to 1 week.

12. 12

    Before serving, reheat over medium-low heat.

13. 13

    If the syrup seems too thick, add 1 to 2 tablespoons water.

* Per serving · 4 servings · Values may vary.

No additional tips available.