Friday Recipe: Roasted Butternut Squash

September 11, 2009 —

2982871181_17d55d6600Squash makes me think of fall. It’s so rustic and satisfying. Yum!

What’s your favorite fall food?

Roasted Butternut Squash

2 medium butternut squash  (4-5 pounds total)

6 T. unsalted butter, melted

¼ light brown sugar, packed

1 ½ tsp kosher salt

½ tsp. freshly ground black pepper

Directions:

Preheat the oven to 400 degrees.

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 ¼ to 1 ½ inch cubes and place them on a baking sheet.

Add the melted butter, brown sugar, salt and pepper.

Toss all the ingredients together and spread in a single layer on the baking sheet.

Roast for 45-55 minutes or 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.

Photo by: Patent and the Pantry

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