Andrea Cooley September 11, 2009Friday Recipe: Roasted Butternut Squash Squash makes me think of fall. It’s so rustic and satisfying. Yum!What’s your favorite fall food?Roasted Butternut Squash2 medium butternut squash (4-5 pounds total)6 T. unsalted butter, melted¼ light brown sugar, packed1 ½ tsp kosher salt½ 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 One response to “Friday Recipe: Roasted Butternut Squash” We tried this recipe but wasn’t sure what the measurement of unit was for the brown sugar so we went with 1/4 CUP of brown sugar. Yum yum! Butternut squash is my new favorite carb. I bet it’ll make a good pie!Log in to Reply Leave a Reply Cancel replyYou must be logged in to post a comment.