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    HOME » Recipes » Sides

    Published: May 2, 2014 · Modified: Oct 16, 2020· This website generates income via ads ·

    Ina's Caramelized Butternut Squash

    Jump to Recipe Print Recipe Pin Recipe

    Ina's Caramelized Butternut Squash is so simple, yet so tasty, as are most Ina Garten recipes. I made it my own but converting the recipe to two servings, using white pepper instead of black, and adding crunchy pomegranate seeds just before serving. The hardest part of any butternut squash recipe is peeling and cutting the squash. I will do it in a pinch, but with containers of cubed and washed butternut squash usually available in the grocery store, I don't do it often.

    This would be the perfect side dish for any weeknight dinner or elegant at a dinner party. If you need to add a touch of color to a meal, this is the way to go.

    Bowl of beautifully caramelized butternut squash with pomegranate seeds on top.

    Ingredients

    All of the ingredients for Ina's Caramelized Butternut Squash.

    Step by Step Instructions

    Baking sheet with squash, melted butter, brown sugar, and salt and pepper.

    Place all ingredients on baking sheet.

    All the ingredients on the baking sheet mixed together.

    Mix with clean hands to combine.

    Fully cooked carmelized butternut squash.

    Bake at 350 for 35 minutes.

    Squash in serving bowl.

    Remove from oven and put in bowl.

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    A plate of cooked collard greens.

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    Ina's Caramelized Butternut Squash

    Inspired by Ina Garten's version of Roasted Butternut Squash. Made it my own by adjusting for two servings, using white pepper instead of black, and adding pomegranate seeds.
    5 from 60 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course
    Side Dish
    Servings 2

    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

    Calories: 286kcalCarbohydrates: 35gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 45mgSodium: 595mgPotassium: 720mgFiber: 4gSugar: 16gVitamin A: 21620IUVitamin C: 42mgCalcium: 111mgIron: 2mg

    Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

    We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Jacqui says

      October 03, 2015 at 7:08 pm

      5 stars
      I love butternut squash! I look forward to joining you fridays

      Reply
    2. Lisa says

      January 22, 2015 at 5:39 am

      5 stars
      This looks really delicious. Would the taste vary if I use squash or pumpkin instead?

      Reply
      • Mary says

        January 26, 2015 at 10:09 am

        It should work fine. I've never tried it though.

        Reply
    3. Alyce Morgan says

      May 05, 2014 at 8:07 am

      I love butternut squash and make it so many ways--this one looks beautiful. A whole meal! Happy Cinco de Mayo!

      Reply
    4. Lucy says

      May 04, 2014 at 5:40 pm

      Butternut squash is something I have never cooked. This recipe looks great!

      Reply
    5. Angie (@angiesrecipess) says

      May 04, 2014 at 3:43 am

      I seriously can eat butternut squash or any other winter squash every day. This looks droolworthy!

      Reply
    6. [email protected] says

      May 03, 2014 at 7:35 am

      5 stars
      Oh yummmm! How awesome that looks!! Totally smitten.

      Reply
    7. Veronica Gantley says

      May 02, 2014 at 5:08 pm

      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.

      Reply
      • Mary says

        May 02, 2014 at 5:33 pm

        Thanks Veronica, Mireya, and Peggy. I look forward to Ina Fridays every month!

        Reply
    8. Mireya @myhealthyeatinghabits says

      May 02, 2014 at 2:15 pm

      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!

      Reply
    9. Mary says

      May 02, 2014 at 9:07 am

      Me too! That's why I buy it when I see it already prepped. Saves time and fingers. Thanks for stopping by Peggy!

      Reply
    10. Peggy says

      May 02, 2014 at 8:52 am

      I would eat more of this squash if i did not have to cut it up! This looks so good. Nice post.

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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