2 Medium Butternut Squash
6 T unsalted butter, melted
1/4 C. Brown Sugar
1 1/2 t kosher salt
1/2 t freshly ground pepper
Heat oven to 400. Cut off ends of squash and discard. Peel and cut in half lengthwise. Remove seeds and cut into 1 1/2" cubes.
Place on rimmed baking sheet. Add butter, sugar, and salt & pepper. Toss with hands and spread into a single layer. Roast 45-55 minutes until tender and glaze begins to caramelize. Turn a few times so it browns evenly. Can make ahead and re-heat. serves 6-8.
This is absolutely Delicious! My kids gobbled it up!
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