Friday, November 11, 2011

Carmelized Squash

Side dishes are always a challenge for me. I have no problems with main dishes. Give me a slab of meat and I can do something with it! But I find myself relying on the same veggies - beans, broccoli, carrots and corn - to round out my meals. Oh...and potatoes. We love potatoes.

My sister-in-law shared this recipe on her blog, so I tried it and loved it! The squash was tender and sweet. The hardest part was chopping those butternut squashes into chunks, but the end result was well worth the effort!

Here's what you need:

2 medium butternut squash
6 TBSP butter
1/4 cup brown sugar
1 1/2 teas kosher salt
1/2 teas coarse pepper

Cut off and discard the ends of each squash. Peel and cut in half length-wise, then scoop out and discard the seeds. Chop into chunks and place on a greased baking sheet or pan.

In a small saucepan, melt the butter. Stir in the brown sugar until dissolved. Add the salt and pepper.

Pour the butter mixture over the squash and toss to coat.

Bake at 400 degrees for 45-55 minutes until the squash is tender and the glaze has carmelized. Turn the squash every fifteen minutes or so to make sure all sides gets browned and toasty!

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