"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Monday, January 4, 2010

Caramelized Butternut Squash

This recipe comes by way of Food Networks, Barefoot Contessa, Ina Garten. If you love squash in any shape and form you are bound to enjoy this recipe. There's nothing like roasted vegetables! This was a hit at hour house kids of all (ages 2+). We will definitely be making this over and over!

Caramelized Butternut Squash

2 medium butternut squash or 1 large pkg already cut-up squash
6 Tablespoons butter, melted
1/4 cup brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Preheat oven to 400 degrees. Peel squash, remove seeds and cut into chunks. Place chunks on a baking sheet. Add the rest of the ingredients to squash on the the sheet and toss together. (I mixed mine in a large bowl because I think it is more convenient to evenly coat squash.) Make sure squash is in a single layer on the sheet.
Roast for 45-55 minutes or until the squash is tender and it begins to caramelize; turn a few times so that it caramelizes evenly. (I let it roast 45 minutes and then stirred them. Then I placed them under the broiler for 5-8 minutes to help caramelize it a little more.)
Taste for seasonings and serve hot.

Makes 6 servings (We served this to 4 adults and 6 children as a side dish.)

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