Caramelized Butternut Squash

By melissaf

This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.

Ingredients

• 2 medium 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
• 1/2-1 teaspoon fresh ground black pepper

Preparation

Step 1

Directions:

1 Preheat the oven to 400°F.

2 Cut off the ends of each butternut squash and discard.

3 Peel the squash and cut in half lengthwise.

4 Using a spoon, remove the seeds.

5 Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.

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

7 With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.

8 Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.

9 Turn the squash while roasting a few times with a spatula to be sure it browns evenly.

10 Adjust seasonings if needed.

11 Serve hot.

12 Enjoy!