Butternut squash is a fall favorite! I had not cooked it prior to receiving it in our CSA basket a couple of years ago. I have tried it several different ways, but I will share with you my favorite so far. To boot, this recipe is super, super easy to make. I like to serve it as a side to a meat (usually chicken or pork). This recipe has a hint of sweetness so its balanced nicely by another vegetable or salad. I hope you enjoy it!
It would make a perfect side to compliment your turkey on Thanksgiving!
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| Not many ingredients are required |
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| Peeled and chopped squash with the butter and brown sugar mixture |
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| Ready to be roasted |
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| Delicious! |
Roasted Butternut
Squash
Ingredients1 medium butternut squash (2-3 pounds)
3-4 tablespoons unsalted butter, melted
1/8 cup light brown sugar
1 tsp salt
1 tsp pepper
Directions
1. Preheat the oven to 400 degrees
2. Peel the squash and cut in half lengthwise. Remove and discard the seeds. Cut the squash into 1 - 1 1/2 " cubes and place them in a bowl.
3. Mix together the melted butter and brown sugar. Pour over the cubed squash. Add the salt and pepper and toss the squash to coat.
4. Spread out the squash in a single layer on a baking sheet. Roast for 45 - 55 minutes until the squash is tender and the glaze begins to caramelize. Be sure to turn/stir the squash while its roasting to be sure it browns evenly.
5. Once roasted, taste a piece, and add more S + P as needed. Serve immediately and enjoy!
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