Candied and Spicy Butternut Squash


For  Single recipe    (Makes 1 cup)


  1. Place a piece of parchment paper over a cooling rack and set aside.
  2. Peel butternut squash, remove seeds, and finely dice; set aside.
  3. Add sugar, water, vanilla extract, and pepper to a medium saucepan.
  4. Stir to combine.
  5. Bring to a boil and stir until the sugar has dissolved; 2 to 5 minutes.
  6. Add the butternut squash to the saucepan; toss to coat with sugar mixture.
  7. Bring the squash and sugar mixture to a gentle boil on medium-low heat cooking until the squash is golden brown and glossy and the sugar mixture has caramalized; about 15 to 20 minutes.
  8. With the parchment paper and cooling rack ready, remove the squash from the heat.
  9. Working quickly use a heat proof spatula to spread the squash out over the parchment paper in a single layer.
  10. Allow squash to cool.
  11. Break apart any large clumps with your fingers.
  12. Serve.


Arrange a teaspoon of candied butternut squash on top of each serving of Pumpkin Mousse.

Toss candied butternut squash into a Red Leaf Lettuce and Spinach Salad with Blackberry Vinaigrette or green salad of your choice.

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