This is a delicious recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
1Preheat the oven to 400F.
2Cut off the ends of each butternut squash and discard.
3Peel the squash and cut in half lengthwise.
4Using a spoon, remove the seeds.
5Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
6Add the melted butter, brown sugar, salt and pepper.
7With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
8Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
9Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
10Adjust seasonings if needed.
11Serve hot.
12Enjoy!
1? hours | 15 min prep
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (323g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 272 | ||
Calories from Fat: 106 (39%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 11.8g | 16 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 306.9mg | 11 % | |
Potassium 1069.4mg | 28 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 6g | 24 % | |
Sugars, other 38.2g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 272
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.