Butternut Squash Marmalade
Makes about 2 (¾-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
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.