Caramelized Butternut Squash

Butternut squash is one of my favorite foods. It’s so versatile and can be used is sweet or savory dishes. I have quite a few butternut squash recipes that I’ve already made, so I decided to make a Squash tag. Be sure to check it out.

Since I love butternut squash so much, I thought it would be appropriate to feature a week of butternut squash recipe. I’m going to kick off the week with a recipe that so simple and so delicious, it’s almost silly to call it a recipe.

Most recipes for roasted squash result in a savory dish, but with the simple addition of some brown sugar to the mix, you can transform roasted squash into a sweet little side dish.

In a moment of full disclosure, I have to admit that when I made this one afternoon while working from home, I and then proceeded to eat the entire batch of roasted squash as my lunch. Then I made it the next night for dinner. Hubby agreed that it was delicious.

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Caramelized Butternut Squash

Yield: 2

Ingredients:

1 lb butternut squash
1.5 tbsp butter, melted
1 Tbsp brown sugar
salt and pepper

Directions:

Heat oven to 400°F.

Peel squash and chop into large pieces.

Combine squash, butter, sugar, salt and pepper in a bowl. Toss.

Pour squash out onto a rimmed baking sheet.

Bake for about an hour or until browned.

Recipe from Food.com


Boston area readers, don’t forget that I’m selling pies for Pie In the Sky. The cost of your pie will feed someone in need for an entire week! Please consider buying a pie for a good cause.

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13 Responses to “Homemade Green Bean Casserole”

  1. #
    1
    Cathy B. @ Brightbakes — December 7, 2010 at 12:05 pm

    wow..great to see a green bean casserole with ingredients that are actually found in nature! 🙂 thank you!
    love,
    cathy b.

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    2
    Carolyn — December 7, 2010 at 12:16 pm

    I think this homemade version has to beat the pants off the one with canned mushroom soup. I mean, with portobellos and shitakes? Yes please!

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    3
    Fun and Fearless in Beantown — December 7, 2010 at 1:48 pm

    I’ve only tried the “classic” green bean casserole for the first time like a month ago and I’m definitely recreating it this weekend – cream of mushroom and all! Yours, however, looks gourmet and unprocessed!

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    4
    Sinful Sundays — December 7, 2010 at 2:08 pm

    i’ve never had Green Bean casserole and want to try it so badly! I may just make the processed version to see how it tastes. Yours looks way more fabulous than I could probably ever get mine to be!

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    5
    Boston Food Diary — December 7, 2010 at 2:26 pm

    Yummmmm- well done in getting rid of the processed sections and going for the natural approach!!!! Looks delicious!

  6. #
    6
    Melissa — December 7, 2010 at 3:36 pm

    I’ve never had green bean casserole but this makes me want to try it! Yours looks really good.

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    7
    stephchows — December 7, 2010 at 5:00 pm

    home made green bean casserole! I didn’t know it was possible! 🙂 Personally I’m in the hate category… but I’d be willing to try this version 🙂

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    8
    Shannon — December 7, 2010 at 5:52 pm

    definitely looks better than the “traditional” version!!

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    Shannon — December 8, 2010 at 2:30 pm

    Oooh, I am so excited about this! A friend requested green bean casserole for a small holiday party that I’m hosting, but I really, really didn’t want to make the regular version of it. This is perfect!

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    10
    sabjimata — December 8, 2010 at 9:50 pm

    everything’s better homemade!

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    11
    Lulu — December 19, 2010 at 2:42 pm

    This sounds like a very useful veggie side dish come the post-Xmas dinners. I did notice recently that oriental shops also sell roasted shredded crispy onions, if you find yourself very short of time one day (they are not expensive).

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    12
    Stella — November 17, 2013 at 11:01 pm

    Definitely the best green casserole recipe! I’ve been making Alton s recipe for years.

    • beantownbaker — November 24th, 2013 @ 5:51 pm

      Isn’t it great?!?

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