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.