Taking inspiration from Macho Pineapple's resolve to tackle his pile of CSA produce, I turned my attention to my growing collection of winter squash.
The Rosicrucian Fellowship's New Age Vegetarian Cookbook (1968) includes a recipe for pumpkin marmalade. If it is good enough for pumpkin, it is good enough for butternut squash.
3 quarts butternut squash, diced small
8 cups unrefined sugar
Mix butternut squash and sugar. Cover and let stand overnight. Remove seeds from orange and lemon and grind them (rind, pulp, and all) in the food processor. Add to the squash/sugar mixture. Bring to a boil and cook until the squash goes translucent - about 1 hour. Pack in sterilized jars and keep frozen or refrigerated.
Yield: 10 1/2 cups.
I will give away a jar to one (or possibly more) lucky winners. Just leave me a comment and check back tomorrow to see if you won.