Tasty Tuesday: Caramelized Butternut Squash

I've seen it in the grocery store a thousand times. I've fed it to my son from a baby food jar plenty of times as well. I think most people, like me, have a fear of it and walk quickly by it as they peruse the produce section. I have not known what to do with it myself, until now! It's long, it's round, and it has seeds like a pumpkin...it's butternut squash! (Ha ha. I know, I'm corny. I can live with that.)

My little Aiden loves butternut squash, but until recently I had never made it for him myself; I've always bought it mixed with something else in a baby food jar. Last week while grocery shopping, I picked one up and decided to buy it, even though I didn't know what to do with it. When I returned home I looked up butternut squash recipes online and I found a plethora of recipes and flavors to choose from, but one struck my fancy immediately: caramelized butternut squash.

Caramelized Butternut Squash:

Ingredients

2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

(note: I cut this recipe in half and it was more than enough for 2-3 people)

Directions

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

(recipe taken from Ina Garten/Food network)

I served this delicious side with my pan-seared lemon-butter tilapia with basil.


Bon appetite!