My F&W
quick save (...)

Candied Pumpkin

  • SERVINGS: MAKES ABOUT 3 CUPS
  • MAKE-AHEAD
  • VEGETARIAN
  1. 4 tablespoons unsalted butter
  2. 3 cups diced ( 1/2 inch) sugar pumpkin or butternut squash
  3. 1/3 cup sugar
  4. 3/4 cup maple syrup
  5. 1 tablespoon minced fresh ginger
  6. 1/2 teaspoon cinnamon
  1. Melt the butter in a large heavy skillet. Add the pumpkin and cook over moderately low heat, stirring occasionally, until tender, about 20 minutes. Stir in the sugar until dissolved. Stir in the maple syrup, ginger and cinnamon and remove from the heat. Let cool and refrigerate until chilled, at least 2 hours or overnight
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.