Candied Butternut Squash (Or Calabaza or Pumpkin)

4-6
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In

Recipe: #34691

April 15, 2020



"This is a Hispanic recipe . And its really delicious! You can use this recipe for any hard squash or pumpkin."

Original recipe yields 4-6 servings
OK

Nutritional

  • Serving Size: 1 (596.5 g)
  • Calories 553.7
  • Total Fat - 0.3 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 19.9 mg
  • Total Carbohydrate - 143.5 g
  • Dietary Fiber - 6 g
  • Sugars - 119.8 g
  • Protein - 2.5 g
  • Calcium - 144.1 mg
  • Iron - 1.8 mg
  • Vitamin C - 55.5 mg
  • Thiamin - 0.2 mg

Step 1

In a large pot, place all of the ingredients except for the squash, bring to a boil ( the sugar will dissolve).

Step 2

Cut the squash into large pieces ( I leave the skin on but you can take it off), remove the seeds, add to the pot and cover.

Step 3

Cook the squash over medium heat, the squash pieces in the hot liquid until soft, about 20 minutes, then remove the squash and set aside.

Step 4

Remove the cover from the pot and boil the liquid until it reduces down to a thin syrup, this will take about 15 minutes.

Step 5

Pour over the squash and serve.

Tips & Variations


No special items needed.

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