550 g (4 cups) peeled and diced butternut squash (cut into ½ cm cubes)
300 g granulated sugar
125 ml white vinegar
1 whole lemon (cut in half)
1 whole orange (cut in half)
5 cm piece lemongrass (bruised with the back of a knife)
Cool the “marmalade” to room temperature and then chill until ready to use. The “marmalade’ will keep for up to 3 months, refrigerated.