Caramelized Butternut Squash

     Now that butternut squash is in season, this recipe for Caramelized Butternut Squash from Ina Garten is a unique and simple way to caramelize and roast this sweet vegetable at the same time.  Chunks of golden squash are coated with melted butter, brown sugar, salt and freshly ground black pepper.  Ina's recipe calls for two medium squash which is fine for making on a large sheet pan in your conventional oven.  Unless you are using a 14 or 16 inch dutch oven I would suggest using one squash or only enough to cover the bottom of your oven in a single layer.  You don't want to steam the squash but roast it evenly.  In my 12 inch oven I cheated and used a 20 oz. package of already peeled and cubed squash.  I baked it for 40 minutes with 12 coals in a ring around the bottom and the lid completely covered with briquettes.  Give it a stir halfway through cooking time. Perfectly glazed and fork tender, like nature's candy, you'd never guess you were eating something so good for you from the garden.

Caramelized Butternut Squash
1-2 medium butternut squash, peeled, cleaned and cut into large cubes
4 Tblsp unsalted butter, melted
1/4 cup light brown sugar, packed
 Kosher salt and freshly ground black pepper to taste

     Lightly spray or oil dutch oven.
     Place cubes of butternut squash in single layer in bottom of oven.
     Add the melted butter, brown sugar, salt and pepper.
     With clean hands, toss all the ingredients together.
     Roast for 40-45 minutes at 400 degrees or until squash is tender and begins to caramelize.
     While cooking, stir squash to be sure it browns evenly.
     Taste for seasonings and serve hot.

Toss cubes of squash with melted butter, brown sugar, salt and pepper

Roast for 40 minutes at 400 degrees

Like candy with vitamins