This recipe is from The Barefoot Contessa. We paired it with roasted chicken and caesar salad. I actually remembered to take a picture of my butternut squash and will upload it soon. We bought this butternut squash from the co-op and I think it is the most delicious butternut squash I have ever had. Last year, I bought some from a major grocery store chain and cooked it in a similar fashion. It tasted horrible and almost ruined my passion for butternut squash.
Carmelized Butternut Squash
Serves 6
| 2 | medium butternut squash (4 to 5 pounds total) |
| 6-8 | tablespoons unsalted butter, melted and cooled |
| 1/4 | cup light brown sugar, packed |
| 1 1/2 | teaspoons salt |
| 1/2-1 | teaspoon fresh ground black pepper |
1. Preheat the oven to 400°F.
2. Cut off the ends of each butternut squash and discard.
3. Peel the squash and cut in half lengthwise.
4. Using a spoon, remove the seeds.
5. Cut the squash into 1 1/4″ to 1 1/2″ cubes (large and uniform is best), and place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
10. Adjust seasonings if needed.
11. Serve hot.
Notes: We halved the recipe since there are only two of us. I also cut my squash into smaller pieces and cut down on cooking time. However, I don’t think it carmelized as well as it would have with larger pieces.
