BROWN-SUGAR-GLAZED WINTER SQUASH

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Brown-Sugar-Glazed Winter Squash image

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.

Provided by mersaydees

Categories     Vegetable

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

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
salt
pepper

Steps:

  • 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.

Nutrition Facts : Calories 447.7, Fat 15, SaturatedFat 9.2, Cholesterol 38.2, Sodium 31.4, Carbohydrate 83.1, Fiber 11.3, Sugar 29.1, Protein 5.8

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