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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11 Responses to “Caramelized Butternut Squash”

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    1
    Pam — November 15, 2010 at 12:52 pm

    I have been loving Butternut Squash more than ever this season, myself! Your pictures are lovely, and making me hungry!

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    2
    Lauren — November 15, 2010 at 1:01 pm

    I LOVE butternut squash… especially when roasted until slightly crisp on the outside. Your caramelized version looks great – I will need to add a touch of brown sugar and butter next time I make it.

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    3
    Boston Food Diary — November 15, 2010 at 3:45 pm

    YUM!!! I started my butternut squash kick this weekend- this looks amazing!

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    4
    Melissa — November 15, 2010 at 3:55 pm

    I have a butternut squash from my CSA that I’m dying to cut into. I have a question though, how does one peel a butternut squash?

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    5
    Jen — November 15, 2010 at 3:57 pm

    Melissa – I like to use a Y-shaped vegetable peeler to peel the skin off. You could do it with a knife, but I would be worried about cutting myself.

  6. #
    6
    Julie — November 15, 2010 at 4:10 pm

    Sounds like a fabulous way to prepare those squash. I’ll have to remember this for if we have another bumper crop next year!

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    7
    Bianca @ Confessions of a Chocoholic — November 15, 2010 at 4:23 pm

    Hi Jen, nice seeing you again yesterday. I usually roast my butternut squash with brown sugar too but I can’t believe I never thought of adding butter! I usually omit the salt and pepper because I like it very dessert-like, so I add cinnamon too :)

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    8
    Paula — November 15, 2010 at 5:41 pm

    what a great blog!
    here is so many inspirations,

    have a nice time,
    Paula

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    9
    Megan — November 16, 2010 at 12:49 am

    I love butternut squash too. It’s definitely delicious with just a bit of brown sugar. Sometimes I go a bit overboard and roast it with a whole lot of butter, brown, sugar, and maple syrup.

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    10
    theblogisthenewblack — November 16, 2010 at 2:46 am

    This looks amazing! I love bn squash. I just made a fantastic soup, and now I want to carmelize it!

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    11
    Fun and Fearless in Beantown — November 19, 2010 at 5:29 pm

    This is such a simple way to cook butternut squash and yet SO delicious! I’m loving your butternut squash blog posts!

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