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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (403g) Recipe makes 6 servings |
||
| Calories 307 | ||
| Calories from Fat 107 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.9g | 18% | |
| Saturated Fat 7.4g | 36% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 30mg | 10% | |
| Sodium 456mg | 19% | |
| Potassium 1369mg | 39% | |
| Total Carbohydrate 53.3g | 17% | |
| Dietary Fiber 7.6g | 30% | |
| Sugars 17.1g | ||
| Protein 3.9g | 7% | |
Caramelized Butternut Squash
By: Pianolady
Dec 22, 2004
This is a delicious recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
SERVES 6
Ingredients
- 2 medium butternut squash (4 to 5 pounds total)
- 6-8 tablespoons unsalted butter, melted and cooled
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2-1 teaspoon fresh ground black pepper
Directions
1
Preheat the oven to 400°F.2
Cut off the ends of each butternut squash and discard.3
Peel the squash and cut in half lengthwise.4
Using a spoon, remove the seeds.5
Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.6
Add the melted butter, brown sugar, salt and pepper.7
With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.8
Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.9
Turn the squash while roasting a few times with a spatula to be sure it browns evenly.10
Adjust seasonings if needed.11
Serve hot.12
Enjoy!
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Featured Reviews for This Recipe
From: The Menagerie
On Oct 25, 2009
Simply the best Butternut Squash Recipe on RecipeZaar. Everyone gobbles it right up. Thanks!
From: Claidan
On Oct 14, 2009
Fantastic! I am watching my carbs & sugar intake so I substituted the butter with Smart Start spread and then in lieu of the brown sugar, I used sugar free maple syrup. Yum! Course it didn't make that carmalized texture like you would get with sugar, but the taste was out of this world! Thanks!
From: Tebo
On Oct 17, 2005
I've been roasting just about any veggie except squash. . . until now!! These were really good. I used olive oil instead of butter and a little less sugar as the squash were plenty sweet on their own. Great veggie dish. Thanks Pianolady.
From: MizzNezz
On Nov 9, 2006
I loved this! My DH went bonkers! We've found out he has type 2 diabetes, and it's been hard to adjust some recipes. This one was easy. I used a mixture of Splenda and brown Splenda, followed cooking directions as posted. It worked really well. He told me not to lose this recipe. 
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