Butternut Squash, Glazed
- 1 butternut squash (about 2 1/2 lbs.) peeled, halved lengthwise, seeded and cut into 1-inch chunks
- 1/4 C. packed dark brown sugar
- 3 Tbsp. unsalted butter, melted
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. cider vinegar
PREPARE 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.
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.
(*)Adjust the cooking time according to your preference of tenderness. The full 45 minutes makes them quite tender.