Best 4 Candied Butternut Squash Recipes
**Introducing Candied Butternut Squash: A Sweet and Savory Delight**
Candied butternut squash is a delectable dish that combines the natural sweetness of butternut squash with a caramelized coating, creating a unique and flavorful side dish or snack. This versatile recipe can be enjoyed on its own or incorporated into a variety of dishes, adding a touch of sweetness and crunch. With its vibrant orange color and tender texture, candied butternut squash is a visually appealing and delicious addition to any meal.
**Three Flavorful Variations:**
1. **Classic Candied Butternut Squash:** This traditional recipe coats butternut squash cubes in a mixture of melted butter, brown sugar, and spices, resulting in a caramelized and slightly crispy exterior.
2. **Maple-Glazed Candied Butternut Squash:** For a sweeter and more decadent variation, this recipe uses maple syrup instead of brown sugar, creating a rich and flavorful glaze that enhances the natural sweetness of the squash.
3. **Spiced Candied Butternut Squash:** This recipe adds a warm and aromatic twist to the classic dish by incorporating a blend of spices such as cinnamon, nutmeg, and ginger, creating a complex and flavorful candied butternut squash.
Whether you prefer the classic recipe or want to explore the variations with maple glaze or spices, this article provides detailed instructions and tips to ensure perfect results every time. Discover how to select the best butternut squash, prepare it properly, and achieve the perfect balance of sweetness and caramelization.
CANDIED BUTTERNUT SQUASH
Provided by Marisol Benadayan-Bennaroch
Categories Vegetable Side Bake Christmas Thanksgiving Vegetarian Squash Butternut Squash Fall Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.
CANDIED BUTTERNUT SQUASH
Poach the squash with orange marmalade, ginger, and vanilla, and serve warm with toasted walnuts. Then, don't be surprised if you want the resulting treat again and again.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Put 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 marmalade and sugar.
- Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot. Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes. Remove vanilla bean, and discard. Serve warm. 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.
BUTTERNUT SQUASH OAT MUFFINS WITH CANDIED GINGER
Provided by Melissa Clark
Categories breakfast, weekday, side dish
Time 40m
Yield About 1 dozen muffins
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees and grease a muffin tin.
- In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined - the batter will be very thick. Then fold in the shredded squash and candied ginger.
- Spoon the batter into the muffin tin. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 4 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 220 milligrams, Sugar 13 grams, TransFat 0 grams
BUTTERNUT SQUASH SOUP SHOTS WITH CANDIED BACON
This soup is served as a fancy appetizer in a shot glass with half a piece of candied bacon, but you could serve it in a bowl and crumble the bacon as a garnish, if desired.
Provided by threeovens
Categories Pork
Time 1h45m
Yield 12 shots, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Cut squash in half lengthwise, remove seeds, and place cut side down on baking dish; add 1/2 inch of water and bake until fork tender, about 40 minutes.
- Meanwhile, trim leeks, slit lengthwise and wash thoroughly.
- Rough chop the white and light green parts (save tough green tops for making stock).
- In a large pot or Dutch oven, heat oil over medium low heat.
- Saute leeks for a few minutes, stirring occasionally, then add curry powder.
- Scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.
- Simmer 30 minutes.
- Puree the soup using an immersion blender, or a regular blender or food processor in batches.
- While soup is simmering, you can prepare the bacon.
- Preheat oven to 375 degrees F.
- In a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.
- Meanwhile, combine brown sugar, cayenne, and black pepper.
- Arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.
- Bake until sugar is caramelized and bacon is crisp, about 5 minutes; transfer to brown paper to cool (will stick to paper towels).
- Reheat soup, if necessary, and serve in shot glasses with 1/2 slice of bacon standing up in it - or serve in bowls as a soup course with crumbled bacon.
Tips:
- Choose the right squash: Butternut squash is the best choice for candying, as it has a sweet flavor and a firm texture that holds its shape well.
- Cut the squash into uniform pieces: This will help them cook evenly.
- Use a heavy-bottomed pot: This will help to prevent the squash from sticking and burning.
- Cook the squash in a single layer: This will help them to cook evenly.
- Stir the squash occasionally: This will help to prevent them from sticking to the pot.
- Cook the squash until it is tender: You should be able to easily pierce it with a fork.
- Drain the squash: Drain the squash in a colander to remove any excess liquid.
- Coat the squash in sugar: Toss the squash in a bowl with sugar until it is evenly coated.
- Spread the squash on a baking sheet: Spread the squash in a single layer on a baking sheet.
- Bake the squash: Bake the squash at a low temperature until it is dry and candied.
Conclusion:
Candied butternut squash is a delicious and versatile treat that can be enjoyed in a variety of ways. It can be eaten as a snack, used as a topping for desserts, or added to salads. It is also a great way to use up leftover butternut squash. With its sweet flavor and chewy texture, candied butternut squash is sure to be a hit with everyone who tries it.
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