Glazed Butternut Squash

By cindygwest

Ingredients

• 1 butternut squash (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch chunks
• 1/4 cup packed dark brown sugar (see note)
• 3 tablespoons unsalted butter, melted
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon cider vinegar

Details

Servings 4

Preparation

Step 1

1. Prepare the pan: Adjust oven rack to middle position and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and coat lightly with cooking spray.


2. Roast: Toss squash, sugar, butter, salt, and pepper in large bowl until well coated. Transfer squash to prepared baking sheet. Roast, stirring every 15 minutes, until squash is well browned and completely tender, about 45 minutes. Transfer pan to wire rack, sprinkle squash with vinegar, and stir to coat. Serve.