This is a great side dish any time of year, but I particularly like it in the fall (it makes a nice side for Thanksgiving dinner.) Butternut squash is available year round, but peaks in late summer through early fall.
Preheat oven to 400 degrees F.
Cut off and discard the ends of each squash. Peel the squash, cut in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 inch cubes and place in a large mixing bowl. Add the melted butter, brown sugar, salt and pepper. Toss to coat the squash evenly, then spread evenly on a baking sheet. Roast for 45 to 55 minutes, turning a few times with a spatula, until the squash is tender and the glaze begins to caramelize.
- 2 medium butternut squash (4 to 5 pounds total)
- 6 Tbsp. unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 1/2 tsp. sea salt
- 1/2 tsp. freshly ground black pepper