Ina Garten’s exquisitely simple yet delicious method for roasting butternut squash.
I don’t often make a recipe exactly as written, because I am an opinionated cook and almost always have something to say about how something is to be made. This is one of the exceptions to that, however. Sure, there are plenty of other delicious butternut squash recipes out there with a myriad of things being done to them, but pound for pound, this is the most perfect, basic, totally flavorful recipe for winter squash that I have found. It is tender, lightly sweet, seasoned perfectly, and the caramelization sets my heart on fire.
Ina has made this most perfectly, and you can find this recipe, as well as many others, in her book The Barefoot Contessa Cookbook.
You can use other winter squash in this if you like, but you will need to peel that and also chop it. Some of the other types of squash may have a slightly more watery texture. But will still work. I prefer butternut. It is also easier to peel.
- 2 medium butternut squash (4 to 5 pounds total)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper