Serves 4
Prep time: 10 min
Cooking time: 35 min
Total time: 45 min
1 butternut squash (after peeling, I had 1.5lb)
1.5 cups orange juice
1/2 cup brown sugar
1 teaspoon vanilla extract
3 tablespoons apple butter
Zest of 1 lemon
1 tablespoon butter
1 cup walnuts (coarsely chopped)
Peel the butternut squash and cut off the ends. Slice lengthwise and remove the seeds. Cut into cubes about 1 to 1-1/2 inches in size.
Combine the orange juice, sugar, apple butter and lemon zest in a large pot. Bring to a boil.
Lower the heat and add butternut squash. Cook on low for about 20 minutes. Do not stir; shake the pot a few times instead to prevent mashing the butternut squash.
Remove the squash with a slotted spoon and transfer it into a bowl.
Add the butter to the remaining juice and cook at low temperature for 8-10 minutes until it thickens.
Pour the sauce over the squash and sprinkle with walnuts.
Find it online: https://minasbakery.com/chunky-butternut-squash-dessert/