Caramelized Roasted Butternut Squash
Roasting the squash to a perfect tenderness, then caramelized with seasonings and brown sugar, make this absolutely delicious and incredibly amazing.
Caramelized Roasted Butternut Squash or any winter-type squash
2 ½ – 4# butternut or any winter squash
4 Tbl. butter, melted
1 tsp. Montreal Steak Seasoning
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. smoked paprika
1 Tbl. balsamic vinegar
1/2 tsp. chicken bouillon
2 Tbl. brown sugar
Preheat oven to 375 degrees. Line a jelly roll pan with tin foil and coat with non-stick spray release.Cut the butternut squash (or any winter squash) in sections and in half lengthwise.Scoop out and discard the seeds.Peel the squash of the outer layer.Cut into 2” strips and then into approx. 1 ½” cubes.
In a bowl combine the melted butter, cinnamon, salt, smoked paprika, balsamic vinegar, bouillon and brown sugar.Toss with the cubed squash.Pour out onto prepared jelly roll pan and roast for 40-50 minutes, or until tender when a toothpick is inserted (but not mushy, you still want a little resistance.
Stir every 15 minutes or so to help glaze the squash and brown. Serve warm.
Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2014
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Click HERE for instructions on how to cook Winter Squash
Click HERE for Streusel Topped Squash Muffins
Click HERE for Winter Squash Soup
Click HERE for Roasted Winter Squash & Greens