2 med. butternut squash, 4-5 pounds total
6-8 Tbl. unsalted butter, melted and cooled
1/4 C. brown sugar
1 tsp. salt
1/2 - 1 tsp. pepper
dash of cinnamon (optional)
*Preheat oven to 400 degrees. Cover a baking sheet with tin foil for easier cleanup.
*Cut off ends of squash and discard; peel squash; cut in half lengthwise and discard seeds.
*Cut squash into 1.25 inch cubes (large and uniform is good).
*Combine melted butter, brown sugar, salt and pepper. Add to squash and toss to coat evenly. *Add a dash of cinnamon for extra flavor.
*Spread all out in a single layer on baking sheet.
*Roast 45-55 minutes, until squash is tender and glaze begins to caramelize.
*Turn squash a few times while it's roasting to be sure it browns evenly.
This is light and delicious, and even those who say they don't like squash will really like this!