The holidays are over but we still have a pumpkin and a butternut squash sitting on our kitchen counter, waiting for their turn to become something delicious (unless they’ve gone bad already).
I will most likely make them into sweet preserves, in which chunks of squash are cooked with sugar until golden and tender. They are so good! Serve them as your dessert with a cup of tea, slather on your toast for a quick breakfast (your toast will never taste the same!) and why not spoon it onto your ice cream, too. Endless possibilities for curious minds and palates.
Pictured here are butternut squash preserves I made a couple of month ago and they are gone. Time to get busy making a new batch!
Butternut Squash or Pumpkin Preserves
2 hours 15 mins
Author: Feride Buyuran
- 2 pounds seeded and peeled pumpkin or butternut squash
- 2 pounds granulated sugar
- 2 cups water
- Using a sharp knife or a crinkle cutter, cut the pumpkin or butternut squash into 1-inch cubes.
- Place the cubes in a wide basin pan or a heavy-bottomed saucepan. Add the sugar and water. Bring to a boil. Then, maintaining a gentle simmer, cook until the fruit is golden and tender but holds its shape nicely, about 2 hours.
- Remove the pan from the heat and allow the preserves to cool.
- Meanwhile, sterilize a canning jar in boiling water and dry thoroughly.
- Spoon the preserves into the jar and seal it tightly. Keep in a cool, dry place. Serve in round preserve bowls, to share.