This is an excellent easy to make side dish that would compliment any meal. Roasting really brings out the sweetness of the butternut squash. I left it in the oven about 10 minutes longer for a slightly crunchier exterior.
This was really great! I thought making half of a recipe would be enough but now I am sorry that I didn't make the full recipe. I accidentally left the pan in the oven for about an additional 10-15 minutes after it was done and after I had shut off the oven. So my squash was really, really carmelized. It was great, though. This is a keeper. Thank you.
had better luck roasting squash plain, then added butter and sugar later, otherwise it gets soggy. So delicious, I will continue to make often.
I made this tonight and it was the best butternut squash I've ever eaten! I added pumpkin pie spice and a little nutmeg. This is going on our Thanksgiving table. Butternut squash this good could be used for a dessert, rather than a side dish. I will be making this again. Soon!
Good basic starting point, I agree with some other reviewers, less butter, and sugar. I also waited til the last 15 minutes to toss in the sugar, just thought it might burn being that hot that long, anyway, turned out great and also added the walnuts and a little cayenne, too. Next day, made a soup with the leftover squash and walnuts! Yum!!
This is by far my family's favorite way to have butternut squash.
This was really tasty. I tossed the cut up squash in Blood Orange Olive Oil AND melted butter (along with the brown sugar). I also broiled the squash for approx. 5-10 min to really brown the veggies at the end of the baking period. Definitely, will be making this again!
Yummm! Fast & easy. Nothing to be tending at the last minute. Ingredients I have readily available. Healthy and delicious! What a great recipe. Thank you so much.
My favorite way to cook butternut squash! I too am allergic to the peel so I wear gloves to peel the squash or ask my husband to peel it for me.