Candied Butternut Squash

• 1/4 cup plus 2 tablespoons orange marmalade
• 1/3 cup sugar
• 1 tablespoon minced peeled fresh ginger
• 1/2 vanilla bean, split lengthwise
• Pinch of ground cloves
• 2 tablespoons fresh lemon juice
• 1 small butternut squash (about 1 3/4 pounds), peeled, seeded, and cut into 1/2-inch cubes (about 4 cups)

1. Put the marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot.
2. Stir in 2 1/2 cups water.
3. Bring to a boil over medium-high heat, stirring to dissolve the marmalade and sugar.
4. Add the squash, and stir to combine.
5. Bring the mixture to a simmer.
6. Reduce heat to medium-low, and partially cover the pot.
7. Gently simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 35 minutes.
8. Uncover, and cook until the liquid is syrupy, 5 to 10 minutes.
9. Remove the vanilla bean, and discard.
10. Serve warm.
11. The squash and syrup can be refrigerated in an airtight container up to 1 week.
12. Before serving, reheat over medium-low heat.
13. If the syrup seems too thick, add 1 to 2 tablespoons water.

orange marmalade, sugar, fresh ginger, vanilla bean, ground cloves, lemon juice, butternut

Taken from www.epicurious.com/recipes/food/views/candied-butternut-squash-392957 (may not work)