Ina's Garten's Caramelized Butternut Squash Recipe is so simple, yet so tasty, as are most Ina Garten recipes. Butternut squash holds a special place in the heart of seasonal cooking. And when Ina Garten gets her hands on it, you know something good is about to happen. My adaptation of Ina's Caramelized Butternut Squash recipe makes a dish that will not only elevate your November dinners but will make you wonder why you haven't been cooking butternut squash this way your whole life. We love all things butternut squash and Ina Garten!
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WHAT'S SO GOOD ABOUT THIS RECIPE?
Ina Garten, often referred to as the Barefoot Contessa from the Food Network, has this unique ability to take simple ingredients and transform them into culinary masterpieces. This caramelized butternut squash is no exception. The squash, when roasted, takes on a lovely caramelized texture, thanks to the brown sugar and melted butter. What sets my recipe apart is the addition of pomegranate seeds, offering a burst of freshness with every bite. Plus, I have scaled it down to two servings but if you need more you can easily do that with just one click in the recipe card.
IS THIS RECIPE BUDGET-FRIENDLY?
Considering our rating system at ohthatsgood.com, the ingredients for this butternut squash recipe fall into the "cheap" category. Most of the ingredients, like butternut squash and brown sugar, are staples during the fall season, making it a budget-friendly option for those who are cooking for two without breaking the bank.
INGREDIENTS
For the full recipe with quantities, see the recipe card at the end of the post.
INGREDIENT NOTES
- Butternut Squash: Opt for a medium butternut squash. When choosing, ensure it feels heavy for its size and the skin is matte, not glossy.
- Brown Sugar: Packed light brown sugar works best. It adds a subtle sweetness and helps in achieving that caramelized texture.
- Butter: Unsalted butter is a preference here, allowing you to control the saltiness of the dish.
STEP-BY-STEP INSTRUCTIONS
Step 1: Place all ingredients on a baking sheet.
Step 2: Mix with clean hands to combine.
Step 3: Bake at 350 for 35 minutes.
Step 4: Remove from oven and put in a bowl.
EQUIPMENT
A good quality baking sheet is crucial. It ensures even cooking, especially when caramelizing. Moreover, a sharp knife will make cutting the butternut squash a breeze.
SUBSTITUTIONS
- If you're out of light brown sugar, dark brown sugar can work in a pinch, though it'll give a deeper molasses flavor.
- White pepper can be replaced with black pepper, but it will introduce a slightly different flavor profile.
VARIATIONS
- Browned Butter Butternut: Before roasting, instead of melted butter, try using browned butter for an added nutty flavor.
- Gluten-Free Lovers: This recipe is naturally gluten-free. Just ensure all your ingredients, especially the butter, are gluten-free brands.
LOOKING FOR MORE GREAT SIDES?
FREQUENTLY ASKED QUESTIONS
When the edges of the butternut squash turn a luscious golden brown and it has a tender feel when poked with a fork, you know it's reached that perfect caramelized stage.
While butternut squash is the star of this dish, sweet potatoes can be a decent substitute. They naturally caramelize when roasted, though the taste will be different. However, it might be worth giving it a try the next time you want to mix things up.
The easiest and safest way is using a vegetable peeler. Ensure the squash is on a steady surface, like a cutting board, and peel from top to bottom.
Absolutely! This caramelized butternut squash dish will be a hit at your Thanksgiving dinner. Its festive flavor and vibrant colors make it a perfect side dish for the occasion.
To ensure easy removal and no sticking, it's advisable to line your sheet pan with parchment paper. It also helps in achieving a consistent caramelized texture.
Yes, you can prep the squash by cutting it into 1-inch cubes and storing them at room temperature if you're using them within a couple of hours. Otherwise, refrigerate and use within 2-3 days
A pinch of sea salt along with the brown sugar and butter in the recipe gives it a sweet and savory balance. Feel free to adjust to your taste!
You can adjust the amount of brown sugar to your liking. If you find the dish too sweet this time, reduce the quantity of brown sugar the next time. Conversely, for added sweetness, you can sprinkle a little extra.
Using a small bowl, melt the butter and mix in the brown sugar, salt, and pepper. Drizzle this mixture over the butternut squash cubes on your baking sheet and then toss to ensure an even coat.
Roasting the butternut squash for about 25-30 minutes at the mentioned temperature should give it a beautiful caramelized texture. However, ovens may vary, so it's always a good idea to keep an eye on it.
PRO COOKING TIPS
- Always preheat the oven to 400 degrees, giving the butternut squash the right environment to cook and caramelize properly.
- Spread the squash in a single layer on the baking sheet. This ensures every piece gets an even amount of love from the heat.
- Turning the squash a couple of times is key to ensuring an even brown, caramelized finish.
Equipment
- Baking sheet
Ingredients
- 14 ounces butternut squash cubed
- 3 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar packed
- ½ teaspoons kosher salt
- ¼ teaspoon white pepper
- ¼ cup fresh pomegranate seeds
Instructions
- Preheat the oven to 400 degrees F.
- Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds.
- Cut the squash into 1 ¼ to 1 ½-inch cubes and place them on a baking sheet.
- Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
- Roast for 30 to 35 minutes, until the squash is tender and the glaze begins to caramelize.
- While roasting, turn the squash a couple of times with a spatula, to be sure it browns evenly. Taste for seasonings. Top with fresh pomegranate seeds and serve hot.
Nutrition
Cooking and baking are all about love and time. This caramelized butternut squash recipe by Ina Garten encapsulates just that. It's an easy dish, requiring little time, but the flavors are so deep and rich that it feels like a labor of love. This dish is not just a testament to the beauty of butternut squash recipes but to the magic that simple ingredients can create when combined in the right manner. And remember, every time is the right time for a delicious squash recipe. In fact, if you love this squash recipe, you will also love our Quick Acorn Squash Recipe with Cranberries!
Enjoy and happy cooking!
Jacqui says
I love butternut squash! I look forward to joining you fridays
Lisa says
This looks really delicious. Would the taste vary if I use squash or pumpkin instead?
Mary says
It should work fine. I've never tried it though.
Alyce Morgan says
I love butternut squash and make it so many ways--this one looks beautiful. A whole meal! Happy Cinco de Mayo!
Lucy says
Butternut squash is something I have never cooked. This recipe looks great!
Angie (@angiesrecipess) says
I seriously can eat butternut squash or any other winter squash every day. This looks droolworthy!
Minnie@thelady8home says
Oh yummmm! How awesome that looks!! Totally smitten.
Veronica Gantley says
I have made this recipe and others with Butternut Squash it is a pain to cut and peel. Your dish looks great. I am so glad we are doing #InaFriday together. I also love the farm.
Mary says
Thanks Veronica, Mireya, and Peggy. I look forward to Ina Fridays every month!
Mireya @myhealthyeatinghabits says
What a great picture you took! I never thought about it that way, having to figure in the cost about finger replacement. You just convinced me about the benefit of buying pre-cut butternut squash. Enjoy your week-end!
Mary says
Me too! That's why I buy it when I see it already prepped. Saves time and fingers. Thanks for stopping by Peggy!
Peggy says
I would eat more of this squash if i did not have to cut it up! This looks so good. Nice post.