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Wednesday, October 12, 2011

Caramelized Butternut Squash

This recipe was amazing! Can't wait to make this for Thanksgiving. If anything, it was almost too sweet so I would probably cut back on the brown sugar next time. Tasted like candy! Mine cooked much faster than the recommended time so be careful to check on it often so it doesn't get too mushy.

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 (we used sea salt)
1/2-1 teaspoon black pepper

How to make:
Preheat oven to 400.
Cut off the ends of the 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. (Ours was done in 35 minutes). Turn the squash while roasting a few times with a spatula to be sure it browns evenly. Serve hot, enjoy!

Recipe courtesy of

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