Caramelizedbutternutsquash Recipes
CARAMELIZED BUTTERNUT SQUASH
Provided by Marcela Valladolid
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.
- Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.
- Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.
CARAMELIZED BUTTERNUT SQUASH
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
Provided by Pianolady
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F.
- Cut off the ends of each butternut squash and discard.
- Peel the squash and cut in half lengthwise.
- Using a spoon, remove the seeds.
- Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
- Add the melted butter, brown sugar, salt and pepper.
- With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
- Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
- Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
- Adjust seasonings if needed.
- Serve hot.
- Enjoy!
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