4 – 5lb medium butternut squash

8 Tbls unsalted butter melted and cooled

1/4 cup packed brown sugar

1-1/2 tsp salt

1 tsp black pepper or to taste

Directions;

Preheat oven to 375

Peel and remove the seeds from the squash and cut into 1-1/4″ to 1-1/2″ size chunks. Place them on a cookie sheet. Add the melted butter, brown sugar, salt and pepper and stir squash until evenly covered. Spread out in single layer on baking sheet.

Roast for 45 to 55 minutes until the squash is tender and the glaze begins to caramelize. Stir the squash a few times while roasting to be sure it browns evenly.

Note: If you are not into sugar, substitute honey – 2-tbls or to taste, or maple syrup 2-tbls or to taste. Be sure to coast evenly and stir as it cooks. This freezes really well. When roasting veggies, if you line the baking sheet with parchment paper, it is much easier to clean. However you will not get the caramelization like you would if it was on a stone or lined with aluminum foil.

Preparation: 15min

Cooking: 45-55min

Ready in: 1Hr 10min