I guess I lied on Monday when I told you to check back on Tuesday. I decided I would only be able to do three of the five recipes so I will be posting Monday, Wednesday, and Friday. So for my second recipe I chose the Caramelized Butternut Squash. It is definitely that time of year in Minnesota - it has been very cold, even for MN. This recipe is for Butternut Squash but I picked up a Buttercup squash instead. You can pretty much use any of the winter squashes interchangeably.
The recipe is very easy to put together. I cut the recipe in half and used only one squash. The only tricky part was peeling the squash - This is probably a good reason to choose Butternut - I think the smooth squash would have been a lot easier to peel. Once I got past that the rest was a snap.
The squash tasted very good. It was a hit for the entire family, including Victor. The brown sugar just adds a little sweetness - not too much at all in my opinion. It is a little more effort than the way I normally roast squash just cut in half but this recipe will be a nice way to mix things up on occasion.
Caramelized Butternut Squash(Source: Barefoot Contessa Cookbook, Page 151)Serves 6-8Ingredients
- 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 pepperDirections
- 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.