Brown Sugar-Glazed Butternut Squash

By Cindy

WHY THIS RECIPE WORKS:
For the sweet element of the glaze for our Brown Sugar-Glazed Butternut Squash, tasters preferred the complexity and depth of dark brown sugar to plain white sugar in this recipe. Salt and pepper perked up the squash without overwhelming it, and a little melted butter added nutty richness and tied the glaze together.

How we cut the squash affected how it caramelized in the oven. We settled on 1-inch cubes, which had enough surface area to brown well yet were small enough to cook to full tenderness in a reasonable amount of time. A splash of cider vinegar after the squash came out of the oven countered the sweetness of the glaze and gave the dish some zing.

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
• Note: We like the deeper flavor of dark brown sugar in this recipe, but light brown sugar can be substituted.

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.