Caramelized Squash

Cucurbita moschata 'Butternut'. Original descr...

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I love most squash.  To think, only a few years ago, I had not eaten squash, at least to the best, I can remember.  What a wonderful vegetable, not to have had.


I had the butternut squash, in the house and had to come up with a recipe.  This one caught my eye because of the caramelization.

I have made something similar with a combination of sweet potatoes and butternut squash.  It was fantastic which was an impetus to try this one.

Carmelized Butternut Squash Adapted from The Barefoot Contessa Cookbook


  • 1 large butternut squash
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper


Preheat the oven to 400 degrees F.

 Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet.

Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.

Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

This was as popular, as I thought it would be.




Easy Fettuccine Alfredo

Parmigiano-Reggiano cheese, the true "par...

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  Rich and creamy and with a delicate flavor that stays with you……..  I love it.  It was a cinch to throw together.  I did it in two saucepans, one for the pasta and one for the sauce.  It is an easy cleanup.  I could eat this, nightly.  Hubby WOULD not.  He is just too good about what he eats, working to have a healthy diet.  I can’t pass on a recipe like this.

Fettuccine Alfredo 


12 ounces  fettuccine; cooked
1/2 cup butter (one stick),
1 c Whipping cream room temp
3/4 c Grated parmesan cheese
 1 tablespoon parsleysalt and pepper to taste


Drain pasta well; place in warm serving dish large enough for tossing.

In a small sauce pan, melt butter and add whipping cream, Parmesan cheese and parsley; toss until pasta is well coated.

Add salt and pepper to taste.

A Little Nosh   

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