Recipe by mersaydees
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.
Top Review by gailanng
I become excited about making butternut squash with the arrival of fall. Or maybe, it's that I become excited about fall because of butternut squash. Lovely dish. Made for A-NZ #47 Recipe Tag.
- 2 medium butternut squash (about 2 1/2 pounds each) or 2 medium buttercup squash (about 2 1/2 pounds each)
- 5 tablespoons unsalted butter, melted
- 5 tablespoons dark brown sugar
Directions See How It's Made
- Preheat oven to 400°F and adjust oven rack to upper-middle position and place baking sheet on rack to preheat.
- Divide squash in half lengthwise and remove seeds.
- Remove preheated baking sheet from oven and place squash halves on it cut side down.
- Return to oven immediately and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes.
- Remove from oven and flip squash so cut side is up and set oven to broil.
- In 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.
- VARIATION FOR SMALL WINTER SQUASH.
- Follow recipe above using 2 medium acorn, delicata, or sweet dumpling squash (1 to 1 ½ pounds each).
- Reduce roasting time to 20 to 30 minutes.
- Reduce butter and brown sugar to 3 tablespoons each.