| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Cook: | 55 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 medium butternut squash (4 to 5 pounds total)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- 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 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 159 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 1 g |
| Cholesterol | 23 mg |
| Sodium | 332 mg |
Reviews
The first time I fixed this recipe, it had my husband and I swooning over how good it was. I love butternut squash any day, but this takes it over the moon. This recipe is now in my regular reperatoire.
I ended up with a lot of liquid and it didn’t really caramelize. Did this happen to anyone else? Flavor is good but it more mushy than caramelized and crisp on the outside.
Ina is the best. Another great recipe! I added carrots to the mix and it was fantastic!
I am making this for the second time. Delicious!
Great recipe. Easy and tastes really good. You may need to increase the temperature and the time, I did. The final result was very enjoyable.
Delicious! Easy to adjust ingredients for just me. Also good using rutabagas.
Tasted like yams, but squashy. Very good!
This was so easy and so delicious! I could not leave it alone. I kept plucking pieces off the pan and eating them like candy.
So, so good! Thank you Ina.
This is my “GO TO” recipe when I serve a Good RIBEYE OR PORTERHOUSE STEAK. I also serve it during Thanksgiving and Christmas Dinners.