Saturday, November 27, 2010

Vegan MoFo Day 27: Butternut Squash Marmalade + Giveaway

IMPORTANT UPDATE: A commenter has helpfully pointed out that the USDA has changed its recommendations regarding canning winter squash since the time of this cookbook's publication. While one can find conflicting opinions from other sources, especially regarding a preserve like this which is more syrup than solid, I prefer to play it safe. This marmalade is going in the freezer (which is agreed to be a safe destination for it). As I can't ship it to you frozen or refrigerated, the winner will receive other jams or jellies, made from recipes that meet current USDA standards. By all means, try the recipe if you like butternut squash, but you will want to research the food safety issue, and decide if you want to freeze the preserves.


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
1 lemon
1 orange

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.

13 comments:

Amey said...

fun! John, I am *always* up for trying your amazing and adventurous array of preserves. I pretty much always go straight to butternut instead of pumpkin... a little smoother, a little richer... I love love love it.
:)

Anonymous said...

Wow - that looks amazing! Thank you for sharing the recipe!!

zemmely said...

I know that you have the best intentions, but pumpkin is not safe for water-bath canning--it simply isn't acidic enough. And adding a couple citrus fruits to it doesn't increase the acidity significantly to kill off any possible botulism spores. USDA reviewed and changed the rules for home canning in 1989, and so it's likely that the recipe you're using is quite outdated. Here is what one blogger has to say about it: http://www.foodinjars.com/2010/10/canning-101-why-pumpkin-butter-cant-be-canned/
I'm sure that the squash marmalade could be frozen safely, and consumed that way, but I wouldn't recommend giving it away to your readers.

Nicole said...

Ohh, that looks good! I also have tons of butternut squash from my CSA, I'd love to try this for inspiration. ;-)

sophia said...

ooh, i'd love to try that! i <3 butternut squash.

JohnP said...

Thanks zemmely! I've been eating canned pumpkin butter for years - and had no idea. I have updated the post, and tossed the marmalade in the freezer and fridge. I'll still give away some jam or marmalade - but something made acc to current standards so no one has to worry!

zemmely said...

Thanks for updating! The marmalade sounds really great--I just might make a small batch of it and keep in the fridge (I imagine it'd be great on some toast!). I was pretty bummed about the regulations of canning pumpkin, too--I teach a small monthly canning class here in Knoxville, and had been looking for a good seasonal October/November recipe, with pumpkin.

Also: I know that the USDA is sometimes TOO cautious when it comes to home-canning. When I can for my family, I bend the rules just a little...but it's not something I'd recommend for those new to canning.

JohnP said...

zemmely, I pass through Knoxville frequently - I'll keep an eye on your blog for ideas and maybe take a class one day. Agreed about the USDA. I heard an interesting conversation with Eugenia Bone, who confessed that she will follow some traditional recipes which cross the line a bit, but she won't publish them. Better to err on the side of safety. Last year, I made a pickle from butternut squash, which came from a recent publication - but it is little cubes floating in a very acidic vinegary liquid.

Kimberly said...

I've never tried any kind of squash marmalade before, but it sounds delicious! I love all kinds of jams and marmalades and jellies! Thanks for the great giveaway!

machopineapple said...

That looks awesome. I'm not sure what a pickled squash would be like. I know there are a lot of kimchees that use cucumber or peeled watermelon rinds though. So butternut might just work.

mmmorgans said...

Squash marmalade sounds fantastic! Never tried it before ;) Recipe looks great, thanks for sharing!

panda with cookie said...

You know I am down for whatever you have canned. Can on!

Miss C. Bean said...

i am so making this. yum!