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Candied Roasted Squash

Originally published in Southern Living magazine, October 2013

Serves 8 to 12

A recipe with only three ingredients calls for smart technique and a little bit of finesse. Score the squashy flesh to create more surface area for caramelizing.  

Ingredients

  • 1 small Kabocha or Butternut Squash (about 3 to 4 lb.), halved and seeded
  • ½ cup melted Butter
  • 3 Tbsp. light brown Sugar
  • To Taste: Salt and Pepper

Directions

Preheat oven to 450 degrees. Cut squash into 2-inch wedges; cut each wedge in half crosswise. (If using butternut, cut into smaller pieces.) Score a crisscross pattern ¼ inch deep into squash flesh, using a sharp knife. Stir together melted butter and sugar until sugar dissolves. Brush one-third of butter mixture over all sides of squash. Place squash, flesh sides down, in lightly greased aluminum foil-lined 15- x 10-inch jellyroll pan. Bake at 450 degrees for 10 minutes. Turn squash over; spread with half of remaining butter mixture. Bake 12 to 14 minutes or until tender. Remove from oven; increase oven temperature to broil. Bush squash with remaining butter mixture. Broil 2 to 3 minutes or until well caramelized. Sprinkle with salt and pepper to taste. Serve warm.

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