Boistfort Valley Farm
Community Supported Recipe Box

Summer Fresh Recipe: Caramelized Butternut Squash


  • 2 medium butternut squash
  • 6 tablespoons unsalted butter, melted
  • ¼ cup packed light brown sugar
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg


serves: 6-8
dish: side
season: fall

1. To cut the squash more easily, pierce in several places with a paring knife. Place both squash on a piece of paper towel in a microwave and microwave at 100 percent power for 2 minutes. Rotate squash and repeat. Remove to a cutting board.

2. Cut off and discard the ends of each squash, then cut in halves crosswise and again lengthwise. Remove the seeds. Stand on a cut end and pare away the peel. Cut into ½-inch cubes and place in a bowl. Add melted butter, brown sugar, salt, pepper, cinnamon and nutmeg. Mix well and spread in a jellyroll pan. Roast in a preheated 400-degree oven 20 minutes. Stir and continue roasting 5 to 10 minutes or until tender.

The Barefoot Contessa Cookbook by Ina Garten