Saturday, 7 November 2015

Roasted Butternut Squash

This is one of my favourite ways to serve butternut squash and it is super easy to make as well.

You simply toss the peeled squash with a little butter and brown sugar and roast it in the oven. The tender butternut chunks are caramelized and so packed with flavour you might want to double the recipe! These little morsels are also yummy in salads too. I found this recipe from my favourite cookbook author Ina Garten.


1 medium butternut squash

3-4 tablespoons butter, melted

1/4 cup light brown sugar, packed

1 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

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 to 1 1/4-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 about 35-45 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.

Cut ends off the squash. Cut squash in half. Peel the squash.

Cut the squash into serving size chunks. Spread the chunks on a foil lined baking sheet.

Drizzle melted butter over the squash. Butter NOT margarine!

Sprinkle with brown sugar and a little salt and pepper. Toss with your hands. These are my son Leelyn's hands by the way. 

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Roast in a 400 degree oven for 35-45 minutes.

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