Caramelized Butternut Squash

Yield

6

Cooking time

55 min
3

Everybody wants to make perfect dishes for their dear and near ones, especially during Christmas. This caramelized butternut squash recipe makes you familiarize with a perfect dish that is excitingly flavorsome.
This tender butternut squash has always been known as a perfect dish and it is going to offer a delightful experience for your guests and family members. The preparation time for this dish is 15 minutes and the cooking process can be completed within 55 minutes. You can make this dish in an easy and fast manner. If you follow the exact quantity of ingredients recommended in this caramelized butternut squash recipe, you can serve it for 6 to 8 people.

The oven must be preheated to 200 Degree Fahrenheit.

The ends of each butternut squash should be cut off and discarded.

The next step is to peel the squash and they should be cut in half lengthwise. (The seeds must be removed).

Now, you need to cut the squash into 1 1/2 inch cubes.

They must be placed on a baking sheet.

Then, pepper, salt, brown sugar and melted butter need to be added.

All ingredients should be tossed together using your hands.

The next step is to spread it into a single layer on the baking sheet.

You have to roast it for 45 to 55 minutes. (You can stop when the squash becomes tender and the glaze starts to caramelize.

The squash must be turned a few times with the help of a spatula while roasting. (You have to make sure that the browning process has taken place evenly).

Taste for seasonings.

The dish is ready to serve and it can be served hot.

Everybody wants to make perfect dishes for their dear and near ones, especially during Christmas. This caramelized butternut squash recipe makes you familiarize with a perfect dish that is excitingly ...

Ingredients

  • Medium butternut squash – 2 nos.
  • Freshly ground black pepper – 1/2 teaspoon.
  • Unsalted butter – 6 tablespoons. (It should be melted).
  • Kosher salt – 1 1/2 teaspoons.
  • Light brown sugar – 1/4 cup.
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