1/3 Photos of Brown-Sugar-Glazed Winter Squash
1 hr 15 mins
Based on a recipe from Cook’s Country magazine, October/November 2005. The intro to the recipe advises, “Don’t mix the brown sugar and butter ahead of time; it will crystallize and separate. Butternut squash can be stringy when undercooked, so if you’re not sure, err on the side of overcooking.” I’ve included instructions for cooking small winter squash, such as acorn, delicata, and sweet dumpling since they cook more quickly and require less glaze.
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- 1Preheat oven to 400°F and adjust oven rack to upper-middle position and place baking sheet on rack to preheat.
- 2Divide squash in half lengthwise and remove seeds.
- 3Remove preheated baking sheet from oven and place squash halves on it cut side down.
- 4Return to oven immediately and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes.
- 5Remove from oven and flip squash so cut side is up and set oven to broil.
- 6In small bowl, whisk together the butter and sugar. Brush butter mixture on squash, sprinkle with salt and pepper, and place under broiler until browned and crisp, about 5 minutes. Serve.
- 7VARIATION FOR SMALL WINTER SQUASH.
- 8Follow recipe above using 2 medium acorn, delicata, or sweet dumpling squash (1 to 1 ½ pounds each).
- 9Reduce roasting time to 20 to 30 minutes.
- 10Reduce butter and brown sugar to 3 tablespoons each.
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Nutritional Facts for Brown-Sugar-Glazed Winter Squash
Serving Size: 1 (401 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 447.6
- Calories from Fat 134
- Total Fat 14.9 g
- Saturated Fat 9.2 g
- Cholesterol 38.1 mg
- Sodium 31.3 mg
- Total Carbohydrate 83.1 g
- Dietary Fiber 11.3 g
- Sugars 29.0 g
- Protein 5.8 g