Description
A recipe for Candied Butternut Squash

Ingredients

• 1 teaspoon Chef Paul Prudhomme's Vegetable Magic
  
• 2 teaspoons lemon juice
  
• 1 1/4 cups water
  
• 1/3 cup granulated sugar
  
• 1/3 cup packed dark brown sugar
  
• 3 tablespoons unsalted butter
  
• 2 teaspoons vanilla extract
  
• 1 12-ounce package butternut squash, 1/2-inch dice

Preparation
In 1-quart saucepan, combine Vegetable Magic, lemon juice, water, sugars, butter and vanilla. Cook over medium heat until liquid is somewhat thick, about 12 minutes. Add squash and cook until squash is fork-tender, and liquid is thick and syrupy, about 12 minutes more.

Nutrition
no information available

Serves
Makes: 12 servings

Variations
no information available