A unique addition to a cheese plate, this jam goes perfectly well with an assertive cheese. I tried it with goat cheese, surprising no one :)
|crostini w/goat cheese and butternut coconut jam|
It also worked well in a pork tenderloin (1lb) that I stuffed with sage (1-2T), butternut coconut jam (1/2c) and gorgonzola (~1/3c). I didn't write down an exact recipe, but it was similar to this technique.
|stuffed pork tenderloin w/roasted brussels, sweet potatoes, onions and cranberries|
Some other potential uses for the jam:
as a cupcake filling
inside a grilled cheese (w/sage or rosemary, nuts and/or apples)
stirred into oatmeal
on top of goat cheese ice cream
in a fall s'more, between homemade graham crackers and marshmallows
Butternut Coconut Jam
adapted from The Kitch'n
1 butternut squash (2-2.5lbs)
2c unsweetened almond milk
1 1/2c evaporated cane juice (or granulated sugar)
1/2c dark brown sugar (mine was unpacked)
1 cinnamon stick
8 whole cloves
2 vanilla beans
1c dried unsweetened coconut
Peel the butternut squash and cut into pieces. Grate the squash (I used my food processor), or cut into small pieces. Add squash, milk, sugars and spices into a large, heavy pot. Split the vanilla beans and scrape out the seeds and add to the squash along with the scraped pods. Cover and cook over medium heat until the squash is soft and tender (~15min or so).
Once the squash is tender, remove the cover and continue to cook on medium heat, stirring frequently until the mixture is reduced and thick like... jam :) Mine took ~1hr or so. Remove from pan from the heat and stir in the coconut. Once cool, fish out the cloves, cinnamon stick and vanilla bean pods. I left the jam as-is as I wanted to retain some texture, but if you prefer a smooth jam mash or puree the mixture. Store in the refrigerator.
How would you eat this butternut coconut jam? Check back later this week for another use!