Roasted Squash Brown Sugar Butter (Printable Version)
Tender squash halves, perfectly roasted and glazed with a sweet brown sugar butter. A delightful, easy side for any meal.
# What You'll Need:
→ Squash
01 - 2 medium acorn or butternut squash
02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Brown Sugar Butter Glaze
05 - 4 tablespoons unsalted butter, softened
06 - 3 tablespoons packed brown sugar
07 - ½ teaspoon ground cinnamon
08 - Pinch of ground nutmeg (optional)
# How To Make It:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper to prevent sticking.
02 - Carefully halve the squash lengthwise. Using a spoon, scoop out and discard the seeds and fibrous strands from both halves.
03 - Brush the cut sides of the squash with olive oil. Season generously with kosher salt and freshly ground black pepper.
04 - Place the squash halves, cut side down, onto the prepared baking sheet.
05 - Roast the squash in the preheated oven for 35–40 minutes, or until the flesh is very tender when pierced with a fork.
06 - While the squash roasts, combine the softened unsalted butter, packed brown sugar, ground cinnamon, and optional pinch of ground nutmeg in a small bowl. Mix until the glaze is smooth and well combined.
07 - Once roasted, carefully remove the baking sheet from the oven. Flip each squash half so the cut side is now facing up.
08 - Evenly spoon the prepared brown sugar butter glaze over the exposed surface of each squash half.
09 - Return the squash to the oven for an additional 5–7 minutes, allowing the butter glaze to melt, bubble, and slightly caramelize.
10 - Serve the roasted squash hot, spooning any extra glaze from the baking sheet over each serving for added richness.
# Expert Advice:
01 -
- You'll adore how effortlessly this dish elevates a humble vegetable into a luxurious side.
- The sweet and savory combination is incredibly comforting, making it a perfect addition to any autumn or winter meal.
02 -
- Always ensure your butter is genuinely softened for the glaze; cold butter makes for a lumpy mixture and doesn't spread as nicely.
- Don't be afraid to really taste the squash for tenderness during the first roast; undercooked squash is a sad squash.
03 -
- For an even richer flavor, consider adding a tiny splash of vanilla extract to your butter mixture; it really amplifies the sweetness.
- If you're short on time, you can microwave halved squash for 5-7 minutes before roasting to speed up the tenderizing process.