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Candied Butternut Squash

This Candied Butternut Squash recipe has all the favorite flavors of the Candied Yams you grew up with but is made entirely from scratch, with real wholesome ingredients and natural sweetness from pure maple syrup.

Ingredients

Candied Squash

  • 1 medium-large butternut squash peeled and chopped
  • 2/3 cup butter
  • 1 cup pure maple syrup
  • Dash of Cinnamon

Meringue

  • 2 egg whites
  • 1/2 cup pure maple syrup
  • Pinch of cream of tartar

Instructions

For the Squash

  1. Place squash, butter, cinnamon and the 1 cup of maple syrup in a large pot.  Cover and cook on medium low heat, stirring gently occasionally.
  2. Once the squash is fork tender place in a 11" x 5" baking dish (or dish of similar size) and set aside.

For the Meringue

  1. Fill a small pot with about 2 inches of water and bring to a boil.
  2. Place egg whites, 1/2 cup of maple syrup and cream of tartar in a small heat proof bowl. Place the bowl on the pot of boiling water. Be sure the bowl isn't touching the water or it may curdle your egg whites.
  3. Whisk constantly until the egg whites reach 160*f.
  4. Once have reached that temperature take them off the pan and either place them into the bowl of a stand mixer or transfer to another metal bowl to whisk by hand.
  5. Whisk until stiff peaks are achieved and the meringue has become glossy and fluffy.

For Assembly

  1. Cover the candied butternut squash with the meringue, spreading all of the meringue over the entire pan of squash.
  2. Place under the broiler on HI for a few minutes until the meringue is toasted and brown.  Watch this carefully! It can brown very quickly!
  3. Remove and serve warm!

Recipe Notes

If you prefer your candied squash mashed, you can do that! Just mash it before you place it in the baking pan.