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Butternut Squash Marmalade

Makes about 2 (¾-cup)

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
¼ teaspoon dill weed
¼ teaspoon salt
¼ teaspoon ground nutmeg
⅛ 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 25-30 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.

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