Summer Fresh Recipe: Caramelized Butternut Squash
| serves: 6-8|
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