I recently have been making a conscious effort to feed my family more fruits, vegetables, and homemade foods. Mostly because our oldest daughter, Princess 1, has developed multiple food allergies. It all started about 2 years ago, she broke out in these awful hives. They looked awful and drove her crazy!!! At the time, we thought it was the dyes in foods and drinks, since then, we have discovered it is the high fructose corn syrup that seems to be causing the problem. We closely monitor what she eats and anytime she has something with high fructose corn syrup, we will see the hives shortly. So, I have been surfing the web and trying multiple new recipes. I found this one on foodnetwork.com. I was tired of the same ole thing: green beans, corn, peas and potatoes. I grew up on those staples and that seemed to be what I turned to in my cooking. So, I'm branching out, and these were delicious!!!!
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
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them 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.