Roasted Butternut Squash In Brown Sugar Recipes

ROASTED BUTTERNUT SQUASH WITH BROWN SUGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F.
• Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

CARAMELIZED BUTTERNUT SQUASH

Steps:

• 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 the 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.

BAKED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

ROASTED BUTTERNUT SQUASH IN BROWN BUTTER AND NUTMEG

Steps:

• Preheat oven to 375 degrees.
• Cut peeled and seeded squash into 1-inch cubes.
• Spray a baking sheet or dish with nonstick cooking spray.
• Place squash on baking dish and drizzle with olive oil.
• Toss to coat and arrange in a single layer.
• Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.
• Transfer to serving dish or bowl.
• Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only-- don't burn it!
• Pour over squash, toss to coat, and sprinkle with nutmeg.
• Serve hot.

BROWN SUGAR BUTTERNUT SQUASH (OR SWEET POTATO)

Steps:

• Cut open squash and and remove filling (separate the seeds).
• Cut filling into 1 inch chunks.
• Mix all ingredients.
• Put potatoes on a baking pan and bake at 400-450 until done (probably about 45 minutes, but that depends on the size of the chunks).

WHIPPED ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash halves cut side down in a medium baking dish with enough water to cover. Cover, and bake 1 hour in the preheated oven, until tender.
• Scoop squash from skin into a medium bowl, and mix with margarine and light sour cream. Whip until smooth. Season with salt and pepper.