Caramelized Butternut Squash

Whenever autumn rolls around, I'm constantly buying squash of every kind. They were super nutritious and delicious! Since I had butternut squash around, I decided to make Ina's roasted squash recipe as a side dish and it was amazing. Dr. Sweetpea usually doesn't like roasted squash, but he ate this up and asked for seconds. It's that good! It'll be a keeper in our household. 

Caramelized Butternut Squash

(Source: Ina Garten)

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

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, 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.