Friday, November 6, 2009

Caramelized Butternut Squash

I was so excited to make this Barefoot Bloggers Recipe Challenge with the fresh butternut squash from my CSA bag, and it was so fast and easy to prepare. The butter and brown sugar simply enhanced the natural velvety sweet flavor of the butternut squash. This side dish was so delicious, I kept sampling pieces of butternut squash right from the pan.

Caramelized Butternut Squash, The Barefoot Contessa Cookbook

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
¼ cup light brown sugar, packed
1 ½ teaspoons kosher salt
½ 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 ¼ to 1 ½-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.

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