Candied Butternut Squash

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The countdown to Thanksgiving has officially begun, so we’ll turn our attention to holiday tips, tricks and recipes over the next week.


This delicious side dish is a fine substitute for sweet potatoes. Butternut squash is high in vitamins A and C, potassium and fiber, as well as low in calories. It’s also a great source of beta-carotene, magnesium and calcium.

Candied Butternut Squash
Makes 12 servings

1 teaspoon Chef Paul Prudhomme's Vegetable Magic
2 teaspoons lemon juice
1¼ 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


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.

Note: While Chef Paul Prudhomme’s Vegetable Magic is not organic, it’s all natural, with no MSG or preservatives. I pick it up at my local natural and organic food store.

Recipe and photos courtesy of Chef Paul Prudhomme’s Magic Seasoning Blends

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