Glazed Butternut Squash (CC)Submitted by: CARADAWN
IntroductionThis recipe is from Cook's Country magazine. This recipe is from Cook's Country magazine.
1 Butternut Squash (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch chunks
1/4 cup Packed Dark Brown Sugar
3 tbsp. Unsalted Butter, melted
1/2 tsp. Salt
1/4 tsp. Pepper
1 tsp. Cider Vinegar
2. Toss squash, sugar, butter, salt, and pepper in large bowl until well coated. Transfer squash to prepared baking sheet.
3. Roast, stirring every 15 minutes, until squash is well browned and completely tender, about 45 minutes.
4. Transfer pan to wire rack, sprinkle squash with vinegar, and stir to coat. Serve.
to 6 (nutrition based on 4 servings)