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.
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.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I love making a bunch of different recipes and having them come together in one awesome meal! This looks so delicious, especially with the heat we’ve been having!
Next time I come over, I insist we either have these delicious looking Gyros or go to the Turkish restaurant you talked about.
Wow, I love that addiction to the stove! Your chicken gyros look super flavorful and like the perfect hot day lunch!
Sues
I love that every aspect of this meal is homemade… yum! What is the name of the Turkish restaurant? I need to check it out :).
I just made something similar and they were great! LOVE the sauce! Thanks!
Can’t wait for you to post the recipe – I am putting it on my menu for next week. 😀
I used to make tzatziki sauce too -until my grocery store started selling it for .99 cents for a 16 ounce container – so cheap!
Hope you have a great weekend!
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
I love me a traditional, good, lamb gyro- but these look delicious! I might have to break out of my comfort zone 🙂
We definitely have to try these…yum!
Those look delicious, I will have to try those!
Can the pita bread dough be made in advance and kept in the fridge overnight? I want to make these tomorrow for dinner but will not have time for the 90 minute and then 20 minute rise times. Any advice would be great. Thanks!
welcome to the bandwagon! love Elly’s recipe!
Manne – sounds like a plan
Lauren – It’s called Brookline Family Restaurant and it’s on Washington St in Brookline Village. Definitely check it out if you’re in the area.
Sheena – I’m not sure about freezing the pita bread dough. I’m sure it would be fine as other bread doughs can be frozen and used later. Let me know how it goes if you try it!