Candied Glazed Butternut Squash
This is a dish I know you’ll be making all winter long. The butternut squash is tossed with a simple mixture of sugar, butter, and spices, then roasted until it’s soft and caramelized. It seriously tastes like candy!
Ingredients
- 3 T Butter room temperature
- ¾ cup Granulated Sugar
- 1 tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Cloves
- 1 tsp Salt
- Black Pepper
- 5 lbs Butternut Squash (8 cups)
- ½ cup Toasted Walnuts rough chopped
Instructions
- Preheat oven to 400º F.
- To cut the squash cut it in half, then run the knife down the sides to remove the skin. Scoop out the seeds then cut into 1/2inch cubes.
- In a large bowl, combine the butter, sugar, cinnamon, nutmeg, cloves, salt and 4 -5 grinds of black pepper. Mix until combined into a paste.
- Add the butternut squash and toss until well coated.
- Spread the squash onto a baking sheet in a single layer and roast until caramelized and soft, about 35-45 minutes. Turn once during cooking.
- Transfer the cooked squash and candied glaze on to a platter and top with walnuts. Serve.
- To roast nuts: preheat oven 350º F. Place nuts on a baking sheet and bake for 5 minutes. Shake the pan and continue baking until nuts are toasted, about 3-5 minutes more. Let them cool. The roasted nuts can be store in an airtight container for weeks.
Notes
TIPS & TRICKS
– You can cut up the squash 3 days before baking and place in zip lock bag or container. You can purchase precut squash. 2 pounds of precut squash yields about 8 cups. You may need to cut the pieces into small cubes.
– You can prepare the squash in the morning and then reheat it right before serving.
– Pumpkin, acorn squash, carrots and sweet potato are also divine candied.
– Pecans, almonds or hazelnuts work well.