Caramelized Butternut Squash Gems Recipes

CARAMELIZED BUTTERNUT SQUASH

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

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!

CARAMELIZED BUTTERNUT SQUASH GEMS

Steps:

• Preheat the oven to 450°F.
• Peel squash, cut in half lengthwise and remove the seeds. Cut the squash into 1" to 1 1/2" cubes (large and uniform is best), and place in a bowl. Drizzle olive oil over the chunks and toss them around with your hands to evenly distribute the oil.
• Mix brown sugar, (if using) salt and pepper together and sprinkle it over the squash pieces. Toss around again to evenly distribute the seasoning. Spray a baking sheet with cooking spray and spread squash in a single layer.
• Roast for 40-45 minutes, until the squash is tender and the glaze begins to caramelize, turning a few times to ensure even browning. Serve.