Butternut Squash Marmalade
Makes about 2 3/4 cups
This spread is wonderful on croissants, and great with toasted, very crunchy breads!
Find this recipe and more in Chef Paul Prudhomme's Fork In The Road.
4 cups butternut squash, peeled and diced into 1-inch cubes
1 cup chopped onions
3 cups apple juice
1/4 teaspoon dill weed
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon white pepper
2 tablespoons lemon juice
2 tablespoons orange juice concentrate
12 (1 gram) packets artificial sweetener
how to prepare
Place the butternut squash, onions, and apple juice in a 3-quart pot over high heat. Bring to a boil, reduce the heat slightly, and cook until the squash is fork tender and almost all the apple juice evaporates, about 25 to 30 minutes. Transfer the mixture from the pot to a blender or food processor, along with remaining ingredients, and puree until smooth. To keep, refrigerate in a covered container.