When I tell you I could not stop eating this when it came out of the oven, it's an understatement. Nothing says FALL like some butternut squash!
- 1 butternut squash (serves 3-4 as a side dish)
- 3 TB melted butter
- 1/8 cup light brown sugar
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
Slice off both end of the squash. With a potato peeler, peel the outer skin of the squash. Slice in half longways, and scoop out the seeds. Cut into 1-inch cubes and place in a 9x13 baking pan.
Add the rest of the ingredients and toss to coat. Roast for 40-50 mins, tossing every so often.
Ask me if I have leftovers.