Ingredients
2 medium butternut squash (4-5 lbs)
6 tbspn unsalted butter, melted
1/4 cup lt brown sugar, packed
1.5 teasp kosher salt
1/2 tsp pepper
Preparation
cut off ends of squash, peel, cut lengthwise and remove seeds. Cut the squash into 1.25-1.5 inch squares & place on baking sheet. Add the melted butter, brown sugar, salt & Pepper. Toss all together and spread in single layer on baking sheet. Roast 45-55 min until squash tender and glaze begins to carmelize. While roasting turn squash a few times with spatula to evenly brown.
