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.
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 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 %|
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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
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