Best Candied Butternut Squash Recipes

TWICE-BAKED BUTTERNUT SQUASH WITH PARMESAN CREAM AND CANDIED BACON

Steps:

• Preheat oven to 400°F. Cut both squash in half lengthwise; scoop out seeds. Transfer cut side down to a parchment-lined rimmed baking sheet. Poke outside of skin all over with a fork, then roast until flesh is very soft, about 1 1/2 hours for large squash and about 1 hour for medium squash.
• Meanwhile, heat 1 cup cream in a medium pot over medium until just beginning to simmer. Reduce heat to medium-low and whisk in 1/4 cup cheese and cook, whisking, until smooth, about 1 minute. Transfer to a medium bowl and chill until very cold, about 45 minutes (do not freeze).
• Cook bacon in a medium skillet over medium heat, turning occasionally, until crisp, 8-10 minutes. Transfer to paper towels, reserving bacon fat in skillet. Let cool, then finely chop.
• Spread 3 Tbsp. sugar in a thin layer in the center of a medium dry skillet. Cook over medium heat, mostly undisturbed (it's ok to swirl pan gently to get sugar to melt evenly), until sugar melts and starts to turn light brown, about 6 minutes. Quickly stir in bacon and hazelnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, then finely chop.
• Reduce oven temperature to 375°F. Using a spoon, scoop flesh out of large squash into a large bowl, leaving a 1/2" border around squash shell to help maintain its shape. Transfer large shells to a rimmed baking sheet; arrange a few pieces of crumpled foil around shells to keep them upright. Scoop flesh out of medium shells into same bowl (you should have 6 cups squash); discard medium shells. Using a potato masher or spatula, mix in salt, pepper, nutmeg, 1 Tbsp. reserved bacon fat, and remaining 1 cup cream, 3/4 cup cheese, and 1 Tbsp. sugar until smooth. Fold in 2 Tbsp. chives. Divide filling between large squash shells, then create attractive swoops with a spoon. Bake squash until warmed through, 20-30 minutes.
• Meanwhile, using an electric mixer on medium-high speed or a whisk, whip chilled cream to medium peaks. Chill until ready to use.
• Dollop squash with whipped cream, then top with candied bacon bits and remaining 1 Tbsp. chives. Serve extra candied hazelnut-bacon bits on the side.
• Do Ahead
• Squash shells can be filled (not baked) 2 days ahead; cover and chill.

CANDIED BUTTERNUT SQUASH

Steps:

• Preheat oven to 375°F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.

BUTTERNUT SQUASH OAT MUFFINS WITH CANDIED GINGER

Steps:

• Heat the oven to 375 degrees and grease a muffin tin.
• In a large bowl, whisk together the flours, oats, sugar, baking powder, salt, spices and lemon zest. In a small bowl or glass measuring cup, whisk together the eggs, Greek yogurt, melted butter and maple syrup. Add the wet ingredients to the dry ingredients and gently stir with a rubber spatula until almost combined - the batter will be very thick. Then fold in the shredded squash and candied ginger.
• Spoon the batter into the muffin tin. Bake for 20 minutes or so, or until the muffins are lightly golden and spring back when touched. Cool for 5 minutes in the pan before turning them out on a wire rack.

CANDIED BUTTERNUT SQUASH

Steps:

• Put marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot. Stir in 2 1/2 cups water. Bring to a boil over medium-high heat, stirring to dissolve marmalade and sugar.
• Add squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover pot. Gently simmer, stirring occasionally, until squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until liquid is syrupy, 5 to 10 minutes. Remove vanilla bean, and discard. Serve warm. Squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.

BUTTERNUT SQUASH WITH CANDIED PECANS

Steps:

• Preheat the oven to 325°F. Line a sheet pan with parchment paper. In a large bowl whisk the egg white until frothy. Add the pecans and stir to coat. Add the brown sugar, ¼ teaspoon of the cinnamon, ¼ teaspoon salt, and the cloves. Stir until evenly distributed among the nuts. Spread the nuts in a single layer on the prepared pan and bake until toasted and caramelized, 18 to 20 minutes, stirring several times. Once cool enough to handle, coarsely chop the pecans and set aside. Prepare the grill for indirect cooking over medium heat (350° to 450°F). In a small bowl combine the butter, the remaining ½ teaspoon cinnamon, ¼ teaspoon salt, and the cayenne pepper. Place the squash, cut side up, on the grill and brush generously with the butter mixture, reserving the rest for basting and serving. Grill over indirect medium heat, with the lid closed, until very tender, 50 minutes to 1 hour, basting occasionally. Remove from the grill and drizzle with the remaining butter mixture. Top with candied pecans and a final sprinkling of salt, if desired. Serve warm.

RICE PUDDING WITH CANDIED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees. Lightly butter ten 5-ounce ramekins; set aside. Put rice and milk in a medium saucepan over medium-high heat. Cook, stirring occasionally, until milk is just about to simmer. Reduce heat to medium. Simmer gently, stirring occasionally, until rice is tender, 15 to 20 minutes. Remove pan from heat.
• Meanwhile, whisk cream, sugar, egg yolks, salt, lemon zest, and nutmeg in a medium bowl. Pour the cream mixture into the rice mixture in a slow, steady stream, stirring constantly. Return pan to medium-high heat, and bring to a boil, stirring occasionally. Remove from heat. Using a ladle, divide rice mixture evenly among buttered ramekins, stirring mixture in pan each time to ensure an even distribution of rice and liquid.
• Transfer ramekins to a large roasting pan or 2 baking dishes that are at least 2 inches deep. Slowly pour boiling water into pan to come halfway up sides of ramekins. Carefully place in oven. Cook, rotating pan halfway through, until puddings are almost set and tops are golden in places, 50 to 60 minutes. Carefully transfer ramekins to a wire rack. Let cool 10 minutes before serving. Serve warm, cold, or at room temperature. Spoon candied squash and its syrup on top of each pudding, dividing evenly; sprinkle with toasted walnuts.

BUTTERNUT SQUASH SOUP SHOTS WITH CANDIED BACON

Steps:

• Preheat oven to 375 degrees F.
• Cut squash in half lengthwise, remove seeds, and place cut side down on baking dish; add 1/2 inch of water and bake until fork tender, about 40 minutes.
• Meanwhile, trim leeks, slit lengthwise and wash thoroughly.
• Rough chop the white and light green parts (save tough green tops for making stock).
• In a large pot or Dutch oven, heat oil over medium low heat.
• Saute leeks for a few minutes, stirring occasionally, then add curry powder.
• Scoop out squash flesh and add to pot; pour in chicken broth, ginger, maple syrup, and salt.
• Simmer 30 minutes.
• Puree the soup using an immersion blender, or a regular blender or food processor in batches.
• While soup is simmering, you can prepare the bacon.
• Preheat oven to 375 degrees F.
• In a heavy skillet, over medium heat, cook bacon, in batches, until lightly browned, but not crisp; drain on paper toweling.
• Meanwhile, combine brown sugar, cayenne, and black pepper.
• Arrange bacon strips on a parchment or brown paper lined baking tray and coat with brown sugar mixture.
• Bake until sugar is caramelized and bacon is crisp, about 5 minutes; transfer to brown paper to cool (will stick to paper towels).
• Reheat soup, if necessary, and serve in shot glasses with 1/2 slice of bacon standing up in it - or serve in bowls as a soup course with crumbled bacon.

CHICKEN BREASTS WITH BUTTERNUT SQUASH AND CANDIED PECANS

Steps:

• Preheat oven to 400°F.
• Prepare the squash: Place the squash on a flat surface and split it in half lengthwise. Remove the seeds. Cut each piece in half, lengthwise, again to form 4 smaller "wedges". Arrange flesh side up in a single layer on a tinfoil-lined baking sheet.
• Cook the squash: Heat the butter in a small saucepan over medium heat until it begins to brown and smell nutty. Remove from the heat and immediately pour over the squash sections. Sprinkle the squash with salt, ginger, cloves and brown sugar. Pour a little water in the bottom of the baking sheet, cover the tray with aluminum foil, seal the edges tightly, and bake, undisturbed, for 35-40 minutes or until completely tender when pierced with the tip of a knife. Remove from the oven. Carefully remove foil. Cool.
• Make the maple glaze: In a small pot, combine the orange zest, red wine vinegar and the maple syrup. Simmer over medium heat 2-3 minutes. Set aside.
• Candy the pecans: Heat the sugar in a small skillet over medium heat until it melts and browns, 5-10 minutes. Add in the walnuts and swirl coat with the sugar. Spoon the nuts onto a baking sheet with parchment pushing them apart with a fork, being careful not to touch them as the sugar will be very hot. Season with salt and let cool.
• Prepare and cook the chicken cutlets: Season both sides of the chicken cutlets generously with oregano and salt. Put the eggs in one bowl and spread the breadcrumbs mixed with the ground pecans into a shallow bowl or cake pan. Dip each piece of chicken liberally in the egg (on both sides), shake off any excess egg and then coat the chicken with the walnut breadcrumbs. Shake any excess crumbs off each one. Arrange them on a baking sheet fitted with parchment.
• Cook the chicken cutlets: Heat the canola oil in a large, oven-proof nonstick skillet over medium heat. Add chicken cutlets to hot oil and cook in a single, 5-7 minutes or until golden brown. Turn over and cook 5-7 additional minutes or until that side is golden brown. Place the pan in the oven and cook 5-8 minutes or until chicken is cooked through. Remove from the oven.
• Serve the dish: Arrange arugula, chicken, squash and candied pecans on a serving platter. Coat squash with some of the maple glaze. Top with the parsley leaves (if desired) and lemon wedges. Serve immediately.