This past week Barefoot Bloggers had a Bonus Recipe Challenge (BRC) where five recipes were posted that were optional to try throughout the week. One of them I'd made before--Peanut Butter and Jelly Bars--and didn't have all the ingredients on hand to make them. There was a Potato Leek Soup I thought about making, but my friend Jen B. had made it before and wasn't impressed, so I figured it wasn't worth it. There was a chicken chili recipe that sounded good, but I already had minestrone slated for one night during the week and thought two soups might be overkill. We've been on a big butternut squash kick lately, so I thought this one sounded perfect!
Caramelized Butternut Squash
1999, The Barefoot Contessa Cookbook, All rights reserved
2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
I only used one squash, and it was plenty for a side dish for my family. This was REALLY tasty!! The husband loved it, I think butternut squash is his new favorite food. The boy didn't really eat a whole lot of it, but the baby liked it too. This was such an easy way to make a tasty and pretty healthy side dish. I actually went to Trader Joe's again and bought two more squash. I think I may use one of them to make this again sometime this coming week...it was that tasty!!