FOR IMMEDIATE RELEASE
October 31, 2020
Contact: Danielle Trotta, 303-869-9175, danielle.trotta@state.co.us
Broomfield, Colo. - Butternut squash takes the main stage for November’s Colorado Proud Recipe of the month! Grown throughout Northern Colorado, the butternut has a beige color and is shaped somewhat like an oblong bell or vase with a fine textured, orange flesh with a sweet, nutty flavor. Typically, the more orange the squash, the riper it is, meaning it will likely be drier and a little sweeter.
Butternut squash is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. That's a serious nutritional power-packed veggie.
According to the Colorado Fruit and Vegetable Growers Association, uncooked winter squash keeps very well for weeks, and even months, in the refrigerator. Cooked winter squash freezes well and is convenient to use in recipes throughout the year. Find Colorado winter squash at your local grocery store, farmers’ market or at restaurants across the state.
Chef Jason Morse of 5280 Culinary provides a savory and sweet take on butternut squash for Colorado Proud’s November recipe of the month. “There is absolutely nothing like the smell of Thanksgiving and these tasty glazed squash nuggets are like one huge holiday celebration topped with marshmallows,” said Chef Jason.
Candied Butternut Squash
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Serves 6-8 People
Prep time: 15 Minutes | Cook time: 30-45 minutes
Prep Directions:
Follow all prep instructions in the prep notes and store all prepped food in containers until needed
Cooking Directions:
Turn on the oven to 400˚. While the oven is heating, add a 10” cast iron skillet.
In a large mixing bowl add the large diced butternut squash pieces. Add the oil, salt, pepper and BBQ rub and mix well.
Once the oven is hot, carefully add the seasoned squash to the skillet and cook at 400˚ for 15-20 minutes or until pieces are tender. Stir if needed to help caramelize all sides of the pieces.
While the squash is cooking mix together the butter, syrup, vanilla, sugar, cinnamon and allspice.
Once the pieces are tender, carefully pour the butter mixture over them and mix well.
Cook at 400˚ for another 10 minutes to reduce the sauce.
Carefully top the butternut pieces with the marshmallows and cook for 5-7 minutes or until the marshmallows are cooked to your preference.
Using heat resistant gloves or hot pads, carefully remove the cast iron skillet. Allow to cool for 3 minutes.
Serve and devour!
Enjoy with a glass of Colorado wine such as Carlson Vineyards NSFW White Blend from Carlson Vineyards in Palisade, CO.
Visit www.coloradoproud.org for a complete list of recipes.
Colorado Proud is a program of the Colorado Department of Agriculture that promotes food and agricultural products grown, raised or made in Colorado. The program’s 2,900 members include growers, processors, schools, restaurants and retailers statewide.