Vanilla Sugar / Vanilla Salt and Butternut Squash with Vanilla Essence

Name: Vanilla Sugar / Vanilla Salt and Butternut Squash with Vanilla Essence
Yield: 1
Ingredients: ½ cup granulated sugar or salt of choice; All the vanilla in your Double Fold Nyanza Vanilla Extract Kit; 1 small butternut squash (or 2 medium sweet potatoes), cubed; 1 tsp Sweet Allspice; 1 tsp Royal Cinnamon; 1 tsp Vanilla Salt; 2 Tbsp unsalted butter

Image of Vanilla Sugar / Vanilla Salt and Butternut Squash with Vanilla Essence — Photo by Burlap & Barrel

Servings

1 jar

Prep Time

1-10 minute

Cook Time

1-10 minute

"I like using the extract kit for this project because I can reuse the beans over and over. Compared to the price of vanilla sugar on the market, this is a steal!"

Author:

Carolyn King

Ingredients

Vanilla Sugar / Vanilla Salt

½ cup granulated sugar or salt of choice
All the vanilla in your Double Fold Nyanza Vanilla Extract Kit

Vanilla Salt Recipe: Butternut Squash with Vanilla Essence

1 small butternut squash (or 2 medium sweet potatoes), cubed
1 tsp Sweet Allspice
1 tsp Royal Cinnamon
1 tsp Vanilla Salt
2 Tbsp unsalted butter

Directions

Vanilla Sugar / Vanilla Salt

Add salt or sugar to the jar and fill to the top. Shake well.
Allow to infuse for at least a month. Shake the container periodically to ensure that all of the sugar or salt is exposed to the vanilla pods.

Vanilla Salt Recipe: Butternut Squash with Vanilla Essence

Add cubed butternut squash to boiling water and cook until tender. Drain. Mash with butter. Add spices to taste. Stir to combine. Enjoy!

Recipe Note

How to use Vanilla Sugar:

Sprinkle Vanilla Sugar or Vanilla Salt on chocolate chips cookies, brownies or shortbread out of the oven.
Swap out all or part of the regular sugar for the vanilla sugar in your baked goods.
Add vanilla sugar to coffee, tea (hot or iced), cocktails or non-alcoholic beverages.
Make Vanilla Sugar cubes. Add just enough water or vanilla extract to Vanilla Sugar to resemble wet sand. Place into small ice cube molds. Allow to air dry for at least 48 hours. Store in an airtight container.