CARAMELIZED BUTTERNUT SQUASH
BY PERIOD 4, BEN DONKOR
6 tablespoons unsalted butter, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
cut off and throw the ends of each butternut squash in the trash.Peel the squash and cut them in half lengthwise, remove the seeds. Then cut the squash in 1 1/4 to 1 1/2 inch cubes and place them on a baking sheet. Add the butter melted, brown sugar, salt, and pepper. With your hands clean put all the ingredients together and spread in a single layer on a baking sheet. roast for 45 to 55 minutes, or until the squash is tender and the glaze began to caramelize. While roasting, turn the squash with a spatula a few times, to be sure it browns evenly. Taste for seasonings and serve hot!