Who knew you could have butternut squash for dessert? Or breakfast? Or all by itself for a snack? With this recipe all sorts of butternut squash eating opportunities present themselves. I confess! Yes, I ate almost the whole recipe myself over a couple of days at various times and meals. Salted/Peppered Caramel is showing up in all sorts of foodie sites. Here’s a great starter recipe for you!
Salted Caramel Butternut Squash
2 medium butternut squash
6 tablespoons unsalted butter
1/4 cup brown sugar, light or dark, your preference
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
(Adapted from Barefoot Contessa)
Preheat oven to 400 degrees
Peel and removed seeds from squash. Cut into cubes. Place in large bowl.
Melt butter in small saucepan
Add sugar, salt and pepper
Whisk into butter
Pour butter mixture over squash
Using your hands, coat squash with glaze (butter/sugar mixture).
Spread on sheet pan.
Bake 45-50 minutes, until beautifully caramelized
So simple, so delicious at any temperature–warm, cold or piping hot!
This post is linked to “Tempt my Tummy” Tuesdays.