Caramelized Butternut Squash
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 392
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 102
- Dietary Fiber
- 6
- Sugar
- 76
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 37
- Total: 2 hr 5 min
- Prep: 5 min
- Cook: 2 hr
Ingredients
4 cups water
3 cups brown sugar
2 (3-inch long) cinnamon sticks
1 (4-pound) butternut squash, unpeeled, seeded, and cut into 1-inch pieces, seeds reserved
Directions
- In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.
- Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.
- Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.