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.
Step by Step Instructions
Place all ingredients on baking sheet.
Mix with clean hands to combine.
Bake at 350 for 35 minutes.
Remove from oven and put in bowl.
Looking for more great sides?
Ina's Caramelized Butternut Squash
- Baking sheet
- 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
- 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.
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.
I love butternut squash! I look forward to joining you fridays
This looks really delicious. Would the taste vary if I use squash or pumpkin instead?
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!
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!
[email protected] 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.
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!
Me too! That's why I buy it when I see it already prepped. Saves time and fingers. Thanks for stopping by Peggy!
I would eat more of this squash if i did not have to cut it up! This looks so good. Nice post.