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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

    It's the first Friday in May, time for all the Ina Friday Bloggers to cook and share a recipe from Ina Garten, the Barefoot Contessa. This month's theme is Soups, Salads, and Sides which leaves us a lot of choices. I chose Ina's Caramelized Butternut Squash.


    Photo Credit: Mary O'Brien, Oh That's Good

    I am always horrified and amazed when Ina cuts up a butternut squash. I always expect to see EMT's rushing in to get her to the nearest trauma center. Every time I cut up a butternut squash, I feel the same way. There is just something very frightening about the process. I am always waiting for the knife to slip or the squash to shift unexpectedly. As I was shopping for squash for this recipe, I noticed with delight and relief, that pre-cubed butternut squash was available in a big tub. Someone else had taken the risk of cutting this thing up, just so I could cook it. It is probably a lot cheaper to buy a whole squash and cut it up yourself, but if you factor in the cost of finger re-attachment surgery, this tub was a bargain! (Update: My friend Alyce Morgan from More Time at the Table shared a tip for peeling butternut squash with ease. Just puncture the skin in a few places with a knife, microwave whole for 5 minutes. Let it cool a bit, then peel it with a vegetable peeler! It works great!)

    Sheet pan with roasted butternut squash

    Ina's Caramelized Butternut Squash is so simple, yet so tasty, as are most of her recipes. With the squash pre-prepped, this dish came together in less than half an hour. I didn't need to cook it as long as Ina's recipe because the cubes were smaller. 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. I made it my own with a topping of fresh crunchy pomegranate seeds just before serving.
    Photo Credit: Mary O'Brien, Oh That's Good

    I hope you make and enjoy Ina's Caramelized Butternut Squash as much as we did. Please jump over to see what recipes the other Ina Friday bloggers chose. That is my favorite part of Ina Fridays except for the food, of course. (Update: Sadly the Ina Fridays Blogger broke up several years ago but the recipes live on the internet forever!)

    Happy Ina Friday!

    • Alyce @ More Time at the Table
    • Ansh @  Spice Roots  
    • Chaya @  Bizzy Bakes
    • Linda,  @ Tumbleweed Contessa
    • Mireya @ My Healthy Eating Habits
    • [email protected] Pantry Revisited
    • Rocky Mountain Woman @ Rocky Mountain Woman
    • [email protected] My Catholic Kitchen

    Here is Ina's recipe for Caramelized Butternut Squash.

    Ina's Caramelized Butternut Squash

    Inspired by Ina Garten's version of Roasted Butternut Squash.
    5 from 2 votes
    PRINT Pin
    Prep Time 15 mins
    Cook Time 55 mins
    Course Side Dish
    Cuisine American
    Servings 6
    Calories 248 kcal

    Ingredients
      

    • 2 medium butternut squash 4 to 5 pounds total
    • 6 tablespoons unsalted butter melted
    • ¼ cup light brown sugar packed
    • 1 ½ teaspoons kosher salt
    • ½ teaspoon freshly ground black pepper
    • ¼ cup fresh pomegranite 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 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize.
    • While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings. Top with fresh pomegranate seeds and serve hot.

    Nutrition

    Nutrition Facts
    Ina's Caramelized Butternut Squash
    Amount per Serving
    Calories
    248
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    7
    g
    35
    %
    Cholesterol
     
    30
    mg
    10
    %
    Sodium
     
    595
    mg
    25
    %
    Potassium
     
    892
    mg
    25
    %
    Carbohydrates
     
    38
    g
    13
    %
    Fiber
     
    5
    g
    20
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    3
    g
    6
    %
    Vitamin A
     
    26925
    IU
    539
    %
    Vitamin C
     
    53
    mg
    64
    %
    Calcium
     
    131
    mg
    13
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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

    Keyword butter, butternut squash, pomegranite, seeds
    Tried this recipe?Let us know how it was!

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    Comments

    1. Jacqui says

      October 03, 2015 at 7:08 pm

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

      Reply
    2. Lisa says

      January 22, 2015 at 5:39 am

      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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