This recipe was designed for something that happens only about every 125 years: the collision of Thanksgiving and the first day of Hanukkah, an event that presents both a celebratory conundrum and culinary opportunity. Of course, you don’t have to wait (the last time it happened was in 2013). These preserves are a perfect topping for latkes, but you can just as easily incorporate them into your breakfast routine. Best of all, the recipe takes less than an hour, and will make your house smell like the essence of fall.
Ingredients
- 450grams (4 cups) peeled and diced winter squash, such as butternut or pumpkin
- 170grams (3/4 cup) sugar
- Large pinch kosher salt
- 1cinnamon stick
- 1teaspoon lemon juice
- Nutritional Information
Nutritional analysis per serving (2 servings)
409 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 105 grams carbohydrates; 4 grams dietary fiber; 89 grams sugars; 2 grams protein; 155 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 1/2 cups
Preparation
- In a medium, heavy-bottomed saucepan, combine the squash, sugar, salt and cinnamon. Simmer over medium heat until squash is tender and most liquid has evaporated, about 20 minutes.
- Remove pot from heat; using a potato masher or fork, smash the squash until completely broken up. Stir in lemon juice. Return pot to heat and simmer until most liquid has evaporated and squash develops a pasty consistency, about 5 minutes. Remove and discard cinnamon stick.
45 minutes
Dining and Cooking