Tuesday, September 16, 2014

Caramelized Butternut Squash

I made this squash because I read that butternut squash was good for people who have Crohn's Disease.  My son was diagnosed with Crohn's back in April.  I have to find things he enjoys eating but that won't cause a flare up for him.  This butternut squash recipe went over well with both of my boys.  I will definitely make it again.  It may appear on my Thanksgiving table, too.

Caramelized Butternut Squash
By Ina Garten


2 medium butternut squash (4 to 5 pounds total)
6 tablespoons unsalted butter, melted
¼ cup light brown sugar, packed
1-1/2 teaspoons kosher salt
½ 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 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.


The Creative Cook