Butternut Squash is one of the best winter squashes. It is sweet and buttery in flavor and the texture is not as stringy or watery as many other squashes, which makes it very appealing. If you are in the business of growing your own, I would suggest the butter bush variety. It produces a smaller squash, but the flesh is deeper orange and has more flavor than some other varieties. My husband can eat a whole butternut squash, if I let him, in one sitting, after all, to him it is candy.
- Butternut Squash
- Brown Sugar
To get started, get out a good chef’s knife, cutting board, and a casserole dish.
Cut the squash into manageable sections. I cut them into about 3-inch pieces, then cut the bottom off. Then start slicing off the skin on all sides of the rounds. Some people peel their squash with a vegetable peeler, but I’d rather not make another dish to wash, plus, I already have a knife in my hand.
Don’t forget to scrape out the seeds on the big end of the squash!
Finish peeling the rounds, then cut them into 1-inch approximate chunks. The goal here is to make them all similar sizes so each piece will cook a the same rate.
Now the secret to make these little morsels go above and beyond. Cut little chunks of butter and spread them on top of the squash pieces. I usually use 2-4 Tablespoons of butter depending on how much squash is in the pan. Then, sprinkle about 2-3 Tablespoons of brown sugar and a pinch of salt over the top. I hope you can see the brown sugar! every time I took a photo of this squash, the lighting was just not working with me!
Cover tightly with foil, and bake in a 375 degree F oven for 45-50 minutes.
I wish you could see the juice at the bottom of the pan here!! Don’t even think about draining it off! Pour it right on top of your scrumptious squash and serve it warm, with just about anything!
I hope you like it as much as I do, you don’t have to like it as much as my husband, but at LEAST as much as I do! 🙂
Roasted Butternut Squash
- October 17, 2018
- 4-6 Servings
- 1 hr
- Print this
- 1 Butternut Squash
- 2-4 Tbls Butter
- pinch of Salt
- 3-4 Tbls Brown Sugar
- Step 1
- Cut the squash into manageable sections: about 3-inch pieces. Then start slicing off the skin on all sides of the rounds. Scrape out the seeds out of the squash, then cut them into 11/2-inch approximate chunks. The goal is to make them all similar sizes so each piece will cook a the same rate.
- Step 2
- Use about 2-4 Tablespoons of butter and distribute little dabs over the squash. Then, sprinkle about 2-3 Tablespoons of brown sugar and a pinch of salt over the top.
- Step 3
- Cover tightly with foil, and bake in a 375 degree F oven for 45-50 minutes. The squash is done when it is soft when pierced by a fork.