So, I’ve had this dish before as my mom has made it. And it has always been yummy. I’ve just never made it because I was under the mistaken impression that my husband doesn’t eat butternut squash. Eight years of marriage and I just discover this.. geesh! So, I made this as a side with beef stroganoff (recipe coming). Perhaps not the best side for the dish but I’m way behind in my BB recipes and I don’t want Tara to yell at me! (just kidding Tara!) I think I may have ‘caramalized’ this a bit more than my mom does but I liked it.. crunchy and caramelly, with an interesting mix of sweet and salty/peppery. It will be made again although perhaps not so caramalized as my 3 year old wouldn’t touch it, but she will eat her Granny’s…. whatever kid!
- 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
How to pull it all together:
- 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(as opposed to your nasty, dirty hands ;o) ), toss all the ingredients together and spread in a single layer on 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.
FYI: I halved this recipe. Also, butternut squash is a real pain in the butt to peel and cut up. Next time I’ll used the frozen already chopped up ones from the freezer case…..