Butternut Squash with Cardamom and Cinnamon

• One 3-pound butternut squashpeeled, seeded and cut into 1-inch cubes
• 6 cardamom pods, crushed with the back of a knife
• 6 whole cloves
• Three 3-inch cinnamon sticks, broken in half
• 3 bay leaves
• 1 1/2 tablespoons unsalted butter
• Malay Chile Jam, warmed
• Salt

1. In a medium bowl, toss the butternut squash with the cardamom, whole cloves, cinnamon sticks and bay leaves.
2. Bring water to a boil in a large steamer, then add the spiced squash, cover and steam until tender, about 15 minutes.
3. Discard the spices.
4. Transfer the squash to a bowl and add the butter and 3 tablespoons of Malay Chile Jam.
5. Season with salt and toss gently.
6. Serve extra jam on the side.

butternut, cardamom pods, cloves, three, bay leaves, unsalted butter, salt

Taken from www.foodandwine.com/recipes/butternut-squash-cardamom-and-cinnamon (may not work)