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I’ll be the first to admit that I’m not a squash fan. I don’t mind hiding pumpkin in a pie or slyly slipping into some cookies or a bread. I’ll even be so brave as to eat winter squash soup, as long as it has sufficient cream, sugar, and salt. But to choose to actually eat chunks of squash for dinner? I may have said “Never!” had I not trusted Cooks’ Illustrated’s infinite wisdom. There was surely hope for a squash recipe that started with “brown sugar” right?
This squash is amazing. If you can find pre-peeled squash, you may want to use that. I personally have not figured out how to grow pre-peeled squash in my garden, so I’m stuck preparing this the old-fashioned way. Squash does weird things to my skin, so I always use latex gloves when I am preparing it. Weird? Yes. But not nearly as weird as the feeling I get in my hands when I touch the raw squash. The idea here is simple. Toss the squash with some butter, brown sugar, salt and pepper and roast in the oven for 45 minutes. Roasting vegetables brings out their sweetness. Roasting vegetables covered in sugar *really* brings out their sweetness.
Oh, and by the way… Brant ate this. Which means it’s really good. Brant hates squash more than I do. If he can eat it, you can. And you should.
brown sugar glazed butternut squash
adapted from www.cooksillustrated.com
1 butternut squash (about 2.5 pounds)
1/4 cup dark brown sugar, packed
3 tbsp butter, melted
1/2 tsp salt
1/4 tsp pepper
Adjust oven rack to the middle position and preheat oven to 425F. Line a rimmed baking sheet with aluminum foil.
While oven is preheating, peel the squash, halve lengthwise, and remove the seeds. Cut into 1-inch chunks. In a large bowl, combine the squash with the rest of the ingredients. Mix well. Pour onto foil lined sheet. Roast, stirring every 15 minutes, until squash is well browned and completely tender, about 45 minutes. Serve.