Candied Squash Food

CANDIED BUTTERNUT SQUASH

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.

CANDIED ACORN SQUASH

Steps:

• Place both halves of the squash cut side up on a microwave-safe plate or dish. Put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half.
• Cook for 8 to 10 minutes in the microwave on full power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or your could even serve it in the shells.

CANDIED WINTER SQUASH

Steps:

• Scrub squash, cut in half, and remove seeds.
• Place cut side up in a large roasting pan.
• In a mixing bowl, combine the rest of the ingredients.
• Spoon mixture into squash halves.
• Cover squash with aluminum foil and bake for 30 minutes.
• Spoon sugar mixture over squash, leave uncovered, and bake another 20 minutes, or until squash is tender.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

CANDIED BUTTERNUT SQUASH

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 ACORN SQUASH SLICES

Steps:

• Preheat oven to 350°. Cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes. , Combine sugar and butter; spread over squash. Bake, uncovered, 15-20 minutes longer, basting occasionally.

SQUASH CASSEROLE WITH CRUNCHY PECAN TOPPING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Roast the squash cut side up on a baking sheet in preheated oven until the flesh is soft, about 50 minutes. Remove squash from oven and cool, then scoop out the flesh into a mixing bowl, or bowl of a food processor.
• Meanwhile, prepare the topping by mixing 2 1/2 tablespoons butter in a bowl with the brown sugar and flour until crumbly. Stir in the pecans. Set aside until needed.
• Lower oven temperature to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking dish.
• Beat or process the squash until smooth. Add the eggs, white sugar, half and half, vanilla, salt, and 2 1/2 tablespoons butter; process until well blended. Spoon the mixture into the prepared baking dish. Sprinkle the brown sugar topping mixture over the squash.
• Bake squash in preheated oven until topping is lightly brown, about 40 minutes.