Butternut squash confit

Directions

1. First, remove the skin from the pumpkin and completely remove the flesh and seeds inside. ≈ 3 min
2. Only keep the white and firm part, then cut it into square or rectangular pieces of the desired size. ≈ 8 min
3. The next and most important step: using a fork, carefully pierce each piece of sweet potato on all sides. ≈ 3 min
4. It is essential to pierce the pieces until they are completely tender, so that the sugar syrup can penetrate them properly. ≈ 3 min
5. In a large container, pour in enough water and add one tablespoon of lime. ≈ 3 min
6. Mix thoroughly. ≈ 4 min
7. Soak the pumpkin pieces in this solution for 7 to 8 hours, or even overnight. ⏱ 8 hr
8. This will help the pumpkin to become firmer and crunchier. ≈ 3 min
9. After the specified time, remove the lime and water. ≈ 3 min
10. Wash them carefully in clean water for 5 to 6 times, to remove any traces of lime. ≈ 2 min
11. Next, press the pieces with your hands to extract the water from inside the zucchini. ≈ 3 min
12. In a pot, bring a sufficient amount of water to a boil. ⏱ ≈ 10 min
13. Boil the pumpkin pieces in boiling water for 5 to 7 minutes, until they are slightly translucent. ⏱ 7 min
14. Drain and let cool. ⏱ ≈ 20 min
15. Now, in a separate pot or pan, heat over medium heat with sugar and 1.5 cups of water. ⏱ ≈ 7 min
16. Then, add the cardamom, cloves, and bay leaves. ≈ 3 min
17. Once the sugar begins to melt and the blood vessels start to constrict, add pieces of cooked butternut squash. ≈ 3 min
18. Light the fire at a moderate intensity, or even slightly lower. ≈ 3 min
19. The pumpkin pieces will absorb the sugar syrup. ≈ 3 min
20. When the filaments become dense and sticky, resembling threads about 2 to 3 inches long, and the pumpkin pieces appear completely transparent like glass, gently pour in the rose syrup and cover the pot. ≈ 3 min
21. If you wish, you can keep the ginger pieces with the syrup in the jar, or remove the syrup and let the pieces dry on a rack overnight. ⏱ 8 hr
22. This will create a thin layer of white sugar on the surface of the ginger. ≈ 3 min