Wednesday, January 14, 2009

Roast Butternut Squash

1 Medium Butternut Squash
3 Tbs melted butter
2 Tbs brown sugar
large pinch salt
several grinds black pepper

Preheat oven to 400.

Peel Squash and remove seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them in 9x13 glass dish. 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.

Ina Garten

1 comment:

Annie said...

We eat this all the time. The leftover squash is not good, it all needs to be eaten freshly cooked.