Ingredients

Makes about 4 cups

　　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)

　　

Step 1

Put the marmalade, sugar, ginger, vanilla bean, cloves, and lemon juice in a large, wide pot. Stir in 2 1/2 cups water. Bring to a boil over medium-high heat, stirring to dissolve the marmalade and sugar.

　　

Step 2

Add the squash, and stir to combine. Bring the mixture to a simmer. Reduce heat to medium-low, and partially cover the pot. Gently simmer, stirring occasionally, until the squash is tender when pierced with a fork, about 35 minutes. Uncover, and cook until the liquid is syrupy, 5 to 10 minutes. Remove the vanilla bean, and discard. Serve warm. The squash and syrup can be refrigerated in an airtight container up to 1 week. Before serving, reheat over medium-low heat. If the syrup seems too thick, add 1 to 2 tablespoons water.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.