After preparing the candied carrots, I noticed that I had a great deal of leftover sauce in the bottom or the pan. Not wanting to waste it, I poured it into a container and put it into the refrigerator. It sat there for over 24 hours before I came up with a plan. I would use the leftover butter and sugar mixture to make some butternut squash.
For those of you who are unfamiliar with butternut squash, they are a pinkish squash that is shaped like an over-sized pear. They have a lovely deep orange flesh and are full of vitamin A. Butternut squash is an extremely versatile veggie. It can be stuffed, grilled, and pureed into soup. This time of year, they can be found in local stores for a really good price.
All I had to do was to slice the squash in half, scoop out the seeds, use a peeler to remove the skin, and cut it into 3/4 to 1 inch sized cubes. I placed the cubes of squash into a large skillet with the leftover candied carrot broth, and stir over medium heat until the butternut squash was tender. This took about 30 minutes. The squash was beautifully coated with the butter and sugar syrup, and it tasted delicious. Even Baker’s Man who is not a big squash fan had seconds.I’m including a recipe for candied butternut squash in case you don’t have any leftovers. Give it a try and let me know what you think.
As always, thanks for visiting Patty Cake’s Pantry.
- 1 small butternut squash (peeled, seeded, and cut into 1 inch cubes--approximately 4 cups)
- 2 tablespoons butter
- ¼ cup packed brown sugar
- ½ teaspoon kosher or coarse sea salt
- ¼ teaspoon black pepper
- 2-4 tablespoons water (as needed)
- Prepare squash
- Melt butter in large skillet with lid
- Add butter and stir until sugar is dissolved.
- Add squash to pan and saute, stirring frequently, until squash is well coated and tender. About 30 minutes.
- Add water, one tablespoon at a time, to prevent pan from drying out and squash from burning or sticking.
- The squash is done when it can easily be pierced with a fork.