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.
Course Side Dish
Keyword butter, butternut squash, pomegranate, seeds
Prep Time 15 minutes minutes
Cook Time 35 minutes minutes
Total Time 50 minutes minutes
- 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.
Calories: 286kcal | Carbohydrates: 35g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 595mg | Potassium: 720mg | Fiber: 4g | Sugar: 16g | Vitamin A: 21620IU | Vitamin C: 42mg | Calcium: 111mg | Iron: 2mg