Thinly slice squash and zucchini on a mandoline. Sprinkle a little salt and sugar on them so that they start to “cure.” This will help them cook and sweat evenly in the next steps.

Add vegetable or canola oil to a large frying pan and slowly sweat the onions and garlic on low heat until translucent but still with texture, about 5 minutes. Add coriander and sprinkle a little salt on top of the vegetables to season and help with the sweating process. Add sliced squash and continue to sweat, gently folding vegetables together. Cook for about 5 minutes until vegetables are cooked, but still retain some texture. Using a slotted spoon, remove the vegetables from the pan and place in a large bowl or on a sheet pan. Place in refrigerator to cool until completely chilled.

Add white wine, apple cider vinegar and sugar to the reserved cooking liquid in the pan and stir to combine. Heat the mixture until liquid is reduced by a little over one-half and it reaches a nappe consistency (with the liquid just lightly coating the back of a spoon). Chill the liquid in a cup or small bowl until cold.

When the squash mixture and the cooking liquid are both cold, add them to a mixing bowl and gently fold to coat. Add the lemon zest, marigolds, parsley, olive oil and salt. The marmalade can be served chilled or slightly warmed. Keep in refrigerator for up to a week.

NOTE: If the squash seems watery before combining it with the reduced sauce, strain and reduce the liquid again. Be sure to cool the reduced liquid before proceeding with the next steps.

DID YOU KNOW? The term sweat means to cook onions or other vegetables over a low heat until they are translucent and release liquid.