1 pkg. (340 g) Green Giant* frozen Veggie Spirals Butternut Squash, thawed
1 ½ cups (325 mL) Canadian maple syrup
1/2 tsp. (2.5 mL) ground cinnamon
¼ tsp. (1 mL) ground nutmeg
¼ tsp. (1 mL) ground ginger
¼ tsp. (1 mL) ground cardamom
1 tsp. (5 mL) vanilla extract
3 tbsp. (45 mL) pistachios, finely chopped
Optional: Coconut ice cream for serving
Line a baking tray with parchment paper and set aside.
In a large sauce pan whisk together maple syrup, cinnamon, nutmeg, ginger, cardamom and vanilla. Turn heat to medium and warm syrup for 5 minutes.
Drain butternut squash spirals well and stir spirals into warm syrup. Simmer for 25 minutes stirring occasionally until syrup is almost fully evaporated.
Remove pan from heat. Use two forks and transfer candied squash onto baking tray, creating 28, 1/2-inch round dollops. Drizzle each round with remaining syrup left in the pan. Sprinkle rounds with pistachios. Allow deserts to cool. Serve with coconut ice cream.