Brown Sugar-Glazed Butternut Squash

From Cook's Country | February/March 2009

Why this recipe works:

For the sweet element of the glaze for our Brown Sugar-Glazed Butternut Squash, tasters preferred the complexity and depth of dark brown sugar to plain white sugar in this recipe. Salt and pepper perked up the squash without overwhelming it, and a little melted butter added nutty richness and… read more

For the sweet element of the glaze for our Brown Sugar-Glazed Butternut Squash, tasters preferred the complexity and depth of dark brown sugar to plain white sugar in this recipe. Salt and pepper perked up the squash without overwhelming it, and a little melted butter added nutty richness and tied the glaze together.

How we cut the squash affected how it caramelized in the oven. We settled on 1-inch cubes, which had enough surface area to brown well yet were small enough to cook to full tenderness in a reasonable amount of time. A splash of cider vinegar after the squash came out of the oven countered the sweetness of the glaze and gave the dish some zing.

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Serves 4 to 6

We like the deeper flavor of dark brown sugar in this recipe, but light brown sugar can be substituted.

Ingredients

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