Buttery Brown Sugar Roasted Butternut Squash
November 04, 2011
"A favorite way to prepare and enjoy squash!"
- Serving Size: 1 (140.7 g)
- Calories 268.2
- Total Fat - 23.2 g
- Saturated Fat - 14.6 g
- Cholesterol - 61 mg
- Sodium - 786.1 mg
- Total Carbohydrate - 16 g
- Dietary Fiber - 1.2 g
- Sugars - 14.6 g
- Protein - 1.5 g
- Calcium - 23.3 mg
- Iron - 0.4 mg
- Vitamin C - 16.7 mg
- Thiamin - 0 mg
Preheat the oven to 400 degrees F, then grease a baking sheet.
Peel the squash and cut in half lengthwise.
Using a spoon scrape out all the seeds.
Slice the squash into about 1-1/2-inch cubes (try to get all the cubes to the same size) place them into a medium bowl.
Add the melted butter, brown sugar, salt and pepper; using clean hands toss to coat.
Spread out in a single layer on the baking sheet.
Bake for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize (turning the squash a few times during baking and season with more salt and pepper if needed).
Tips & Variations
No special items needed.