Caramelized Butternut Squash Recipe
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 This recipe for Caramelized Butternut Squash, by Francine Hancock, is from The Sarli/Mauro Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Francine Hancock
Added: Saturday, March 1, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium butternut squash (4 to 5 lbs. total)
6-8 tablespoons unsalted butter, melted & cooled
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2-1 teaspoon fresh ground black pepper
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Directions: |
Directions:Preheat the oven to 400°F.
Cut off the ends of each butternut squash & discard.
Peel the squash and cut in half lengthwise.
Using a spoon, remove the seeds.
Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
Add the melted butter, brown sugar, salt and pepper.
Toss all of the ingredients together and spread out in a single layer on the baking sheet.
Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
Adjust seasonings if needed.
Serve hot. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 min. |
Personal
Notes: |
Personal
Notes: It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
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