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Caramelized Butternut Squash

Source of Recipe


The Barefoot Contessa Cookbook






List of Ingredients



• 2 medium butternut squash
  
• 6 Tbsp unsalted butter, melted
  
• 1/4 cup packed light brown sugar
  
• 3/4 tsp salt
  
• 1/2 tsp freshly ground black pepper
  
• 1/4 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  






Instructions



1. To cut the squash more easily, pierce in several places with a paring knife. Place both squash on a piece of paper towel in a microwave, and microwave at 100% power 2 minutes. Rotate squash and repeat. Remove to a cutting board.
   
   
2. Cut off and discard the ends of each squash, then cut in halves crosswise and again lengthwise. Remove the seeds. Stand on a cut end and pare away the peel. Cut into 1/2-inch cubes and place in a bowl. Add melted butter, brown sugar, salt, pepper, cinnamon and nutmeg. Mix well and spread in a jellyroll pan. Roast in a preheated 400-degree oven 20 minutes. Stir and continue roasting 5 to 10 minutes, or until tender.
   
   
3. If making ahead, transfer the squash into a 9x13-inch casserole dish. Cool, cover and refrigerate. About 1 hour before serving, remove from refrigerator. Then, a few minutes before serving, place under a hot broiler to heat and lightly caramelize the top.
   
   Makes 6 to 8 servings.