Sunday, November 17, 2013

Caramelized Butternut Squash


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 kosher salt  
1/2-1  teaspoon fresh ground black pepper  


Preheat the oven to 400°F.  Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds.  Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.  Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.  Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.  Turn the squash while roasting a few times with a spatula to be sure it browns evenly.  Adjust seasonings if needed.  Serve hot.

Find the original recipe here.

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