Caramelized Butternut Squash

An alternative to sweet potato casserole using locally grown squash. You can even try topping this with marshmallows!

Serves 4.

1 medium Red Dog butternut squash
3 tablespoons unsalted butter, melted
1/8 cup light brown sugar, packed
3/4 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Cut off and discard the end of the squash. Peel the squash, cut it in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.