Candied Butternut Squash W/piloncillo Syrup & Ginger Cookie Crumble Recipe

Preparation of Candied Butternut Squash

1. 1

   Prepare the Squash

   Peel and cube the butternut squash into bite-sized pieces.

2. 2

   Make the Syrup

   In a pot, combine water, piloncillo, and the cinnamon stick. Bring to a boil, then reduce heat and simmer until the piloncillo dissolves completely.

3. 3

   Cook the Squash

   In a skillet, melt the butter over medium heat. Add the cubed butternut squash and sauté for about 5 minutes until slightly tender.

4. 4

   Combine and Simmer

   Pour the piloncillo syrup over the squash in the skillet. Add the vanilla extract, stir gently, and let it simmer for about 15 minutes until the squash is tender and glazed.