Candied Squash Recipes

CANDIED SQUASH --- YUM YUM!!!

Steps:

• 1. Wash your 4 medium squash.
• 2. Place squash and other ingredients together.
• 3. Get a 2 qt. saucepan with lid, and put 1/2 cup of water and a stick of butter. Place pan on med-high heat.
• 4. Place 1 to 1-1/2 cups of light brown sugar (depends on how sweet you like it). Add 1 tablespoon of vanilla flavoring.
• 5. Take your squash and cut the ends off, but, don't peel. Cut squash about 1/2 inch slices.
• 6. Add squash to saucepan and stir about twice, to mix the sugar, vanilla and butter on squash.
• 7. Let your water and other ingredients come to a slow boil. Turn your burner to low.
• 8. Place lid on saucepan, and cook for about 20 minutes, or, until squash is tender but not mushy.
• 9. Take a slotted large spoon, and dip out the squash into a bowl. --------------------------------------------------------------------------------- While I was posting this recipes, I set and ate the whole bowl. And being a diabetic, my sugar count will be sky high. BUT, is was SOOOOO GOOOOOOD!!!!

CANDIED ACORN SQUASH

Steps:

• Place both halves of the squash cut side up on a microwave-safe plate or dish. Put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half.
• Cook for 8 to 10 minutes in the microwave on full power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or your could even serve it in the shells.

CHOCOLATE SOUFFLé WITH CANDIED SQUASH

Steps:

• In a very large skillet, combine the syrup, honey, cinnamon and a pinch of clove. Scrape the vanilla seeds into the skillet and drop in the pod. Bring mixture to a simmer. Add the squash in a single layer. Cover and cook over medium heat until tender, 8 to 10 minutes. Uncover and simmer until juices thicken to a syrupy consistency, about 5 minutes. Remove from heat and cool to room temperature.
• Heat the oven to 350 degrees. Grease a 9-inch springform pan and dust with cocoa powder.
• In a large heatproof bowl set over a pan of simmering water, combine the chocolate, butter and salt and cook until melted and smooth. Stir in the vanilla and remove from heat.
• In the bowl of an electric mixer, whisk together the egg yolks with 1/4 cup sugar until creamy, about 1 minute. In a clean, dry bowl of an electric mixer, whisk together the egg whites until they just hold their shape. Whisk in the remaining 2 tablespoons sugar on high speed until they hold soft peaks
• Fold the yolks into the melted chocolate. Fold in half the whites to lighten the mixture; once combined, fold in the remaining whites. Scrape the batter into the prepared pan. Bake until barely set in the center, about 25 minutes. Cool completely.
• Slice a knife or offset spatula around the edges of the pan to release it. Transfer cake to a platter. Slather top of cake with crème fraîche. Spoon squash and syrup over cake. Slice into thin slivers (it is very rich) and serve.

CANDIED ACORN SQUASH SLICES

Steps:

• Preheat oven to 350°. Cut squash in half lengthwise; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Arrange squash in a shallow baking pan; cover with foil. Bake until just tender, 25-30 minutes. , Combine sugar and butter; spread over squash. Bake, uncovered, 15-20 minutes longer, basting occasionally.

CANDIED BUTTERNUT SQUASH

Steps:

• Put marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot. Stir in 2 1/2 cups water. Bring to a boil over medium-high heat, stirring to dissolve marmalade and sugar.
• Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot. Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes. Remove vanilla bean, and discard. Serve warm. Squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

CANDIED BUTTERNUT SQUASH

Steps:

• Preheat oven to 375°F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.

TWICE-BAKED BUTTERNUT SQUASH WITH PARMESAN CREAM AND CANDIED BACON

Steps:

• Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.
• Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
• Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8-10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.
• Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.
• Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20-30 minutes.
• Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.
• Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.
• Do Ahead
• Squash shells can be filled (not baked) 2 days ahead; cover and chill.

CANDIED SQUASH

Steps:

• 1. Steam squash until tender and drain. Heat oil in large skillet and add squash, sugar, salt and pepper. Mix and cook over medium heat to keep from burning. Stir from the bottom often until all juice is cooked out. Serve while hot.