Roasted Butternut Squash

1. 1

   Preheat oven to 450AF.

2. 2

   Line 2 baking trays with Parchment paper... Do not use foil or cooking spray, the squash will burn

3. 3

   The fun part...: Peel both squash with a good, strong and sharp knife and remove seeds and seed pulp.

4. 4

   Cube squash in chunks no larger than an inch.

5. 5

   Too big and it won't cook well, too small and it may burn.

6. 6

   Generally I cut them into 3/4 inch cubes roughly.

7. 7

   season lightly with salt and pepper.

8. 8

   Put these in a large bowl for the next steps

9. 9

   in microve safe measuring glass, combine butter, brown sugar and vanilla extract and heat until butter is melted.

10. 10

    You may also substitute pure maple syrup for the brown sugar, which is also very tasty

11. 11

    Pour butter mixtuire over the cubed squash, and stir until evenly covered, then pour onto the lined baking trays

12. 12

    Bake at 450 for 45 minutes, turning the squash occassionally until the squash is very tender begins to carmelize.

13. 13

    The carmelization is absolutely key here.

14. 14

    Don't be afraid to extend the baking time to achieve it if necessary

15. 15

    Place in a serving dish and wait for the accolades.

* Per serving · 4 servings · Values may vary.

No additional tips available.