Recipe

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• 2 whole small butternut squash (or 1 large)
• 3 tbsp melted butter
• 1/8 cup light brown sugar
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

• 1 Preheat oven to 400.
• 2 Trim the ends off the butternut squash. Peel the squash until its bright-orange flesh shows (all green veins should be peeled off). Cut it in half horizontally. Then cut each half vertically. Scoop out and discard the seeds. Cut the squash into 3/4 cubes.
• 3 Toss the squash on a baking sheet with the melted butter, sugar, salt and pepper.
• 4 Roast in the oven for at least one hour, flipping the squash at the 30 minute mark and then again every 15-20 minutes. When the squash is done, it will be getting brown and caramelized at the edges.