45 minutes OR LESS
Marukan Candied Butternut Squash Sour Belts
This sweet, candied veggie treat is featured in Naturally, Danny Seo Magazine and is perfect for holiday parties or as a tasty homemade gift!
- Preheat oven to 450ºF.
- Peel butternut squash, cut in half lengthwise, and remove seeds.
- Use a sharp chef knife to cut long strips approximately ¼-inch thick.
- Place strips in a large pan along with apple cider vinegar and sea salt. Not all strips need to be submerged in vinegar.
- Bring mixture to a boil over high heat, and cook for 15 minutes, carefully flipping with tongs every few minutes.
- Line two baking sheets with a wire rack, placing parchment paper under the rack for easy cleanup.
- Remove strips with tongs and arrange in a single layer on racks to cool.
- Brush each side of strips with maple syrup.
- Bake for 30 minutes, flipping and brushing with additional maple syrup every 10 minutes.
- Remove from oven and cool. Serve with maple sugar for dipping. Makes 2 dozen pieces.
GOOD TO KNOW
-Dip ‘sour belts’ in maple sugar just before eating as the residual moisture will soften the sugar, making it wet after a minute or so.
-If a more subtle vinegar flavor is desired, use Marukan rice vinegar which contains only 4-percent acidity versus apple cider vinegar’s 5-percent acidity.
-Line baking sheets with a wire rack increases the heat exposure on each side of the squash strips to help candy them.
Recipe Credit: Naturally, Danny Seo Magazine