Caramelized Butternut Squash
This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
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Reviews
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This was delicious! Please be aware though, if you have never dealt with butternut squash (like me!), that you should wear plastic gloves when peeling or dicing. The squash made my hands swell and peel like acid had touched them. Apparently this is common with uncooked butternut squash. The recipe turned out great though and I will make it again (with the gloves this time!) -
Being the daughter of a vegetable farmer I would say I have enjoyed my fair share of squash but this wasn't the best. Butternut squash really doesn't need to be peeled, it really is a total waste of your time. Mine didn't really caramelize, but I know that has to do with proportions so I am assuming I was a little off with the butter. My advice to others would be leave the skin on and add a touch of a spice of your choosing.
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Whenever I make squash in this manner, I always balance the wonderful sweetness with a little cayenne pepper and often some walnuts. Yum
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Very good! I used salted butter and cut the salt down to one teaspoon. Also used one teaspoon of pepper. I felt the eight tablespoons of butter was to much, I will cut it down to 6 tablespoons next time.
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Wow! Where have I been that I haven't seen this recipe until today. I was going to make the same old boring squash in the oven, but saw this and decided to try it. It looked beautiful before I cooked it, but I wasn't sure how great it would be when finished. Well, it was amazing! It takes more time to prepare, but after having this way, I will never be able to go back. I cut the recipe in half for one large squash and it was perfect. Even used a bit less butter. Already thinking about making it for Thanksgiving. Thanks for posting!
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