Winter squashes are not only great decorations before cooking, but also delicious,nutritious, and add beautiful color to our fall table. My favorite is Butternut Squash. Roasting and caramelizing adds an amazing layer of flavor. Try using any leftovers in soup or salad!
Caramelized Butternut Squash
2 medium butternut squash (6-8 cups cubed) (I have used Costco’s precut squash for super quick and easy preparation)
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
Note: cinnamon or cayenne may be added for varying flavor
Preheat oven to 400 degrees. Cut off and discard the ends of butternut squash. Peel the squash with a vegetable peeler, cut in half lengthwise, and remove seeds with a spoon. Cut into 1-inch cubes and pour onto baking sheet lined with foil (for easier cleanup). Add melted butter, brown sugar, salt, and pepper. Toss and spread in a single layer. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize on edges. Turn the squash a few times with a spatula. Remove to serving dish.