Candied Butternut Squash (Or Calabaza or Pumpkin)
"This is a Hispanic recipe . And its really delicious! You can use this recipe for any hard squash or pumpkin."
Original is 4-6 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
You'll Also Love
