AKA the root cellar. I had some butternut squash wintering there and
were doing quite well until it turned into the warmest March on record.
I managed to salvage some.
Caramelized Butternut Squash
From Ina GartenServes 6-8
- 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
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.
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