I love butternut squash with maple syrup or brown sugar and an assortment of pumpkin pie spices. I don’t enjoy peeling the skin, but once that task is done, it’s not so hard to work with, and is a perfect Autumn side dish.
1 medium butternut squash
2 tbsp butter
1/4 cup brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 cup allspice
1 tsp salt
Preheat oven to 425 degrees. Peel the butternut squash, then cut into small chunks and put them into a large bowl. Melt the butter in a small pot over medium heat, or pop it in the microwave for 1 minute or so until melted. Pour the melted butter over the chunks of squash, add in the brown sugar and seasonings and stir it all around with a wooden spoon. to evenly coat all the pieces.
Lay the chunks of butternut squash on a parchment paper covered cookie sheet. Put the sheet on the middle rack of the oven and cook 15 minutes. Use a spatula to turn the squash pieces over and set the timer again for 10 minutes, then check if it is tender. If not tender yet, cook for another 10 minutes then check again.
Tip: Make sure the pieces of butternut squash are in a single layer on the cookie sheet so they cook on all sides. Check tenderness by piercing with a fork and if it easily slides in they are cooked!
When cooked, the brown sugar, butter and spices will have made a luscious syrup coating. Before serving, taste for seasoning and hit it with some freshly ground salt if it needs a lift.