Makes: 8 servings
Preparation Time: 1 hour
- 1 KG BUTTERNUT SQUASH, PEELED AND DICED
- 2 CUPS SUGAR
- 5 CLOVES
- 2 CINNAMON STICKS
Combine all ingredients in a pan and cook over low heat, stirring until sugar melts and butternut squash begins to release liquid. Cook the fruit until mushy, stirring now and then. Remove from heat and allow to cool before serving.
IN DETAIL: Butternut squash preserve is such an old dessert in this country that there are records of recipes since the discovery of Brazil (1500). In those days, the preparation would take more than two weeks: first, squash chunks were soaked in brine for one entire day, after that they would spend another day in an infusion, changing water several times, then the syrup had to be clarified with egg whites… Today, there are many variations of this sweet: such as compote, made with culinary lime, very firm; with big chunks, in Minas Gerais style; grated with coconut and cloves, like my paternal grandmother used to make.