A Jerry James Stone Recipe
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YellowIngredients
- 2 butternut squash
- 3 tablespoons butter, melted
- ยผ cup brown sugar
- ยผ tablespoon salt
Instructions
- Cut off and discard the ends of 2 butternut squashes.
- Peel the squash, cut them in half lengthwise, and remove the seeds (save them for roasting). Cut the squash into 1-inch cubes and place them on a baking sheet.
- Add 2 tablespoons of butter, 1/4 cup of brown sugar, and 1/4 tablespoon of salt.
- With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet.
- Roast for 40 minutes in a pre-heated oven at 400 degrees F, 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. EAT!
Storage Tips:
How to Buy Butternut
Choose gourds that are heavy for their size. Just pick up a few that are similar in size and shape to test. The skin should be tan, taught, free from green or soft spots, and the stem should be intact.
How to Store Butternut
Butternut squash can keep for up to 3 months when stored in a cool, dark place. Do not put them in the fridge as it is too cold and will cause them to spoil faster. Also keep them away from produce that emits high amounts of ethylene gas.
