From soups to salads to side dishes, this cold-weather gourd can be prepared in a variety of ways. Butternut squash is a good source of fiber, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E. In this recipe it is better when the butternut squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.
1. Preheat the oven to 204 C.
2. Cut off the ends of each butternut squash and discard.
3. Peel the squash and cut in half lengthwise.
4. Using a spoon, remove the seeds.
5. Cut the squash into 1 1/4 to 1 1/2 cubes, and place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
5. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
6. Turn the squash while roasting a few times with a spatula to be sure it browns evenly. Adjust seasonings if needed, and serve hot.