Bright orange butternut squash looks so pretty on the Thanksgiving table. Roasting is a simple way to prepare it and brings out its sweetness and flavor. A coating of margarine and brown sugar augments that natural sweetness and makes this roasted butternut squash a dish even young children will enjoy!
To roast the butternut squash, peel it and cut it into ½ to ¾ inch cubes, toss it with melted margarine, brown sugar and salt and spread it on a foil-lined baking sheet.
I used a 2 ¾ pound squash and it filled up a baking sheet. If you have a larger squash or a couple of them, adjust the amount of glaze accordingly, divide them between two baking sheets and switch them between oven racks halfway through the roasting.
Thanksgiving can be a hectic cooking day and oven space is at a premium. If you like you can prepare your roasted butternut squash the day before and reheat in the oven or microwave.
Roasted butternut squash doesn’t have to be just for Thanksgiving. It makes a beautiful, healthy side dish throughout the fall and winter. Leftovers are great for perking up a lunchtime salad, maybe with some goat cheese and pecans!
- One 2 ¾ - 3 lb butternut squash
- 3 Tbsp margarine, melted
- 2 Tbsp brown sugar
- ½ tsp salt
- Preheat oven to 400 degrees F.
- Peel squash, slice off ends, and slice into ½ to ¾ inch cubes.
- Put squash in a large bowl.
- Mix melted margarine, brown sugar and salt and pour over squash.
- Toss well with your hands to coat.
- Transfer squash to a foil-lined baking sheet and roast for 30 minutes until largest pieces are fork tender. If you have extra squash and need to use two baking sheets, switch their positions in the oven after 15 minutes.
- Remove squash from oven and preheat broiler for a couple minutes.
- Place the sheet under the broiler and broil about a couple minutes checking it frequently until it is lightly browned. Be careful not to burn it.
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