This simple and tasty pan roasted butternut squash is tossed in a butter, brown sugar sauce and roasted until warm and tender. The perfect fall side dish!
Kosher salt and freshly cracked black pepperto taste
Instructions
Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil; set aside.
Prepare the squash: First, cut both of the ends of the squash off; discard.
Peel the squash with a vegetable peeler or small paring knife. Once the squash has been peeled, cut it in half lengthwise, then remove the seeds using a spoon to scoop them out.
Cut the squash into ½-inch to 1-inch cubes. For them to cook evenly it is best that the size of the cubes is as uniform as possible. Place the cubes on the prepared baking sheet.
Melt the butter in the microwave or on a stove eye. Combine the brown sugar, salt, and pepper in a small bowl, making sure there are no lumps of sugar. Add the melted butter to the sugar; stir well to combine.
Toss squash cubes and the butter/sugar mixture together and spread out in a single layer on the baking sheet.
Roast the squash for 30 to 40 minutes, tossing the cubes now and then to ensure even cooking. Remove from the oven when they squash are tender. Serve warm.
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can't wait to see them! Don't forget to mention @TheMountainKitchen or tag #TheMountainKitchen!