Caramelized Butternut Squash
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa
- Preparing Time: 30 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 6
side dish
vegetables
ina recipes
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 1/2 teaspoons kosher salt
- 1/4 cup light brown sugar packed
- 2 medium butternut squash (4 to 5 pounds total)
- 6 -8 tablespoons unsalted butter melted and cooled
- 1/2 -1 teaspoon fresh ground black pepper
- Carbohydrate 52.3414030057285 g
- Cholesterol 0 mg
- Fat 0.409286666666667 g
- Fiber 8.18573333333333 g
- Protein 4.09836666667367 g
- Saturated Fat 0.0859502 g
- Serving Size 1 1 Serving (415g)
- Sodium 308.339800001635 mg
- Sugar 44.1556696723952 g
- Trans Fat 0.122786 g
- Calories 202 calories
1 Preheat the oven to 400?F. 2 Cut off the ends of each butternut squash and discard. 3 Peel the squash and cut in half lengthwise. 4 Using a spoon, remove the seeds. 5 Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet. 6 Add the melted butter, brown sugar, salt and pepper. 7 With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. 8 Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. 9 Turn the squash while roasting a few times with a spatula to be sure it browns evenly. 10 Adjust seasonings if needed. 11 Serve hot. 12 Enjoy!
