Easiest Way to Cook Yummy Roasted Butternut Squash

Roasted Butternut Squash. I have roasted butternut squash for vegetable soup recently but I had purchased one from the local farmer's market and needed a side dish with some (soy sauce/lemon juice/garlic/brown sugar) marinaded chicken breasts I planned on grilling. I removed the skin of the squash and then cubed it. Watch how to make this recipe.

Place butternut squash halves on a large baking sheet flesh side up. Sprinkle brown sugar over each squash. Luckily, the best way to roast butternut squash might be the simplest. You can cook Roasted Butternut Squash using 5 ingredients and 6 steps. Here is how you cook it.

Ingredients of Roasted Butternut Squash

1. Prepare 2 medium of Butternut Squash.
2. It's 1/3 stick of Unsalted butter.
3. Prepare 1/4 tsp of pure vanilla extract.
4. You need 1 of Salt and pepper to taste.
5. It's 3 tbsp of light brown sugar.

Toss it in some olive oil with salt, pepper, and red pepper flakes for a little kick. You can always spice it up however you like it. Place squash in a medium bowl and drizzle with olive oil; season with salt and pepper. Arrange the cubes evenly onto a baking sheet.

Roasted Butternut Squash instructions

1. Preheat oven to 450°F. Line 2 baking trays with Parchment paper... Do not use foil or cooking spray, the squash will burn.
2. The fun part...: Peel both squash with a good, strong and sharp knife and remove seeds and seed pulp. Cube squash in chunks no larger than an inch. Too big and it won't cook well, too small and it may burn. Generally I cut them into 3/4 inch cubes roughly. season lightly with salt and pepper. Put these in a large bowl for the next steps.
3. in microve safe measuring glass, combine butter, brown sugar and vanilla extract and heat until butter is melted. You may also substitute pure maple syrup for the brown sugar, which is also very tasty.
4. Pour butter mixtuire over the cubed squash, and stir until evenly covered, then pour onto the lined baking trays.
5. Bake at 450 for 45 minutes, turning the squash occassionally until the squash is very tender begins to carmelize. The carmelization is absolutely key here. Don't be afraid to extend the baking time to achieve it if necessary.
6. Place in a serving dish and wait for the accolades..

Or to freeze diced cooked butternut squash, spread it out on a parchment-covered baking sheet in an even layer (no overlapping). Transfer the butternut squash, cut-side-up into a baking dish and brush with olive oil or melted butter, coating the entire surface of the squash. Season with salt and pepper and brown sugar (if desired). Remove from oven and allow to cool. Baked Butternut Squash Take advantage of fabulous fall produce and roast this scrumptious side.