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.
