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. 
love your adaptations- and i agree, one-pot meals usually need more veggies!
beantownbaker — March 25th, 2013 @ 3:44 pm
Not that this meal is in any way healthy, but at least bumping up the veggies (and the servings) reduces the amount of pure indulgence per serving…
Love all the changes you made to this! And I agree- the more veggies, the merrier 🙂
beantownbaker — March 25th, 2013 @ 3:45 pm
Glad I’m not the only one!
I love that idea to just throw extra veggies in. I always have some leftover unused veggies going bad in the fridge after I’ve used some for a recipe. The biscuits on this look amazing.
This looks rich and satisfying. I love the idea of biscuits on top rather than pie crust. Cream cheese chive biscuits sound especially delicious!
beantownbaker — March 26th, 2013 @ 7:29 am
I definitely plan to make these biscuits again some time. They’d be delicious even without the creamy pot pie filling under them.
I love the thought of throwing the extra veggies in, i think a lot of people are hesitant to do so. This looks so delicious and satisfying 🙂
beantownbaker — March 26th, 2013 @ 8:16 pm
Yea when it comes to cooking, I figure there’s no harm in playing with recipes. Baking is another story…
My boyfriend, who eats a good portion of the overall meals I cook plus leftovers, hates veggies. This is a problem, because I don’t like food going bad but I can’t eat it all myself. I love recipes like this because it’d probably be SO tasty, he’d hardly even notice the abundance of green. Or he’d pick the peas out. Who knows.
beantownbaker — March 26th, 2013 @ 8:16 pm
I can’t imagine hating veggies… But I agree, I think he’d hardly notice the veggies in this. It’s that creamy and delicious.
This recipe looks delicious. Do you know the nutritional values? If you post it on http://www.myrecipemagic.com they will calculate it for you and you can get paid for posting recipes.
I love that you topped this off with biscuits instead of the traditional flaky crust!
beantownbaker — March 28th, 2013 @ 6:53 am
Biscuits are always the right answer 😉