Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
80
High
Nutrition per serving
Calories515.8 kcal (26%)
Total Fat0.3 g (0%)
Carbs131.9 g (51%)
Sugars110.5 g (123%)
Protein1.3 g (3%)
Sodium32.7 mg (2%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel the squash and cut into 2cm cubes. Put in a large heavy-based saucepan or casserole dish.
Step 2
Pour in just enough water to cover, bring to the boil, then reduce a little and cook for 15-20 minutes, or until the squash is tender and cooked through.
Step 3
Use a stick blender or potato masher to puree the squash in the pan until smooth.
Step 4
Stir in all the remaining ingredients and mix.
Step 5
Bring to the boil again, then reduce to a very low simmer and cook for 30-45 minutes, stirring occasionally until thickened and jam-like.
Step 6
Meanwhile, sterilise a few jars: Heat the oven to 160°C, wash the jars and lids in hot, soapy water, rinse and drain. Put on a baking tray and heat in the oven for 15 minutes. You want them to be warm when filling, so don't do this too far ahead. If your jars have rubber seals, remove these and simmer them in a pan of water for 10 minutes (they will crack in the oven).
Step 7
Spoon the hot butter into the sterilised jars and seal.
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