Ina Garten Caramelized Butternut Squash

Ina Garten caramelized butternut squash is easy in a way most holiday sides are not: she tosses it right on the sheet pan. No bowl, just five ingredients, one pan to wash, and it still stretches to feed a dinner party of eight at Thanksgiving.

The cubes need a single layer on the pan, because crowded squash steams and the brown sugar never caramelizes. Turn them with a spatula a few times so every side picks up a dark, glazed edge.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Caramelized Butternut Squash

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

50

minutes

Calories

245

kcal

Cubes of butternut squash roast in melted butter and brown sugar until the edges go deep gold and sticky. Tender all the way through, glazed on the outside, served hot from the oven.

Ingredients

• 2 medium butternut squash (4 to 5 pounds total)
  

• 6 tablespoons unsalted butter, melted
  

• 1/4 cup light brown sugar, packed
  

• 1 1/2 teaspoons kosher salt
  

• 1/2 teaspoon freshly ground black pepper

Directions

• Preheat the oven: Preheat the oven to 400 degrees.
• Prep the squash: Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4- to 1 1/2-inch cubes and place them on a baking sheet.
• Season and roast: Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO swivel vegetable peeler, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pre-cut butternut squash from the store?

You can, and it saves you the peeling, which is the only tedious part of this recipe. Just check that the cubes are close to the 1 1/4 to 1 1/2 inch size the recipe calls for. Smaller pre-cut pieces cook faster and can go soft before the sugar browns, so start checking around 35 minutes.

How long do the leftovers keep?

Three to four days in the fridge in a covered container. The glaze softens overnight and the cubes lose their crisp edges, which is normal. Reheat them spread out on a sheet pan at 400 degrees for about 10 minutes rather than in the microwave, and some of that caramelized edge comes back.

Can I make this ahead for Thanksgiving?

Peel and cube the squash up to two days ahead and keep it in the fridge in a sealed bag. The roasting itself is best done right before serving, since the glaze is at its stickiest straight out of the oven. If you have to roast early, pull it a few minutes short and finish it at 400 degrees while the turkey rests.

Do I need a special pan?

A rimmed sheet pan is what you want, because the butter and sugar will run and a flat cookie sheet lets them drip into the oven. Use the biggest one that fits your oven so the cubes have room. Two pans beat one crowded pan every time.

Why did my squash come out soggy instead of caramelized?

Almost always crowding. Piled up cubes trap steam and the brown sugar dissolves into a watery pool instead of browning. The other cause is opening the oven too often, which drops the heat. Spread everything in one layer, leave it alone, and only turn it a few times with a spatula.