Candied Butternut Squash
Sweet and tender candied butternut squash with caramelized sugar and warm cinnamon, perfect as a cozy side dish or festive dessert option.
Ingredients
Instructions
- Peel the butternut squash and remove the seeds.
- Wash the squash and cut into desired pieces.
- Place the squash in a large saucepan.
- Cover with water, add 1/4 teaspoon salt, and boil until tender.
- Remove the squash with a slotted spoon and transfer to a 13 x 15-inch pan.
- Add sugar to the cooking liquid and stir until dissolved.
- Pour the sugar syrup over the squash and add oleo.
- Bake at 375°F until candied, about 45 minutes, adding water if needed.
- Before finishing, sprinkle cinnamon over the squash (optional).
- Cook for about two hours total to achieve candied texture.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute oleo with butter for a creamier texture. Ensure the squash is cut into uniform pieces for even cooking. If you prefer a spicier profile, add a pinch of nutmeg along with the cinnamon. This dish can be served alongside American recipes like Aunt Dosha'S Dinner Rolls.
Serving Suggestions
Candied butternut squash makes a delightful side dish for holiday meals or family gatherings. It pairs beautifully with savory dishes like Garlic Baked Grits or roasted meats. For a complete meal, consider serving it alongside a fresh salad or as part of a vegetarian recipes spread. Garnish with additional cinnamon or toasted nuts for extra texture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the candied butternut squash in a baking dish and cover with foil. Heat in a preheated oven at 350°F until warmed through, about 20 minutes. You can also microwave individual portions for quick reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Butternut Squash contains roughly 149 calories, with 3g protein, 37g carbohydrates, and 1g fat. It is an excellent source of vitamin C (64% of the Daily Value) and dietary fiber (25% of the Daily Value). Note that it is relatively high in sodium, at 500mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash for this recipe?
Yes, you can use other winter squashes like acorn or pumpkin, but keep in mind that cooking times may vary based on the size and type of squash. Adjust the cooking time accordingly to ensure they are tender before proceeding with the candied process.
How can I make this recipe vegan?
To make this recipe vegan, you can replace the oleo with a plant-based butter substitute. Additionally, ensure that your sugar is vegan-friendly, as some sugars are processed with bone char. This will keep your dish fully plant-based and suitable for vegan diets.
What can I do if my candied squash is too watery?
If your candied squash turns out too watery, simply return it to the oven uncovered for a few additional minutes to help evaporate excess liquid. Stir occasionally to prevent sticking and ensure an even candied texture. You can also increase the baking temperature slightly to speed up the process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).