|Caramelized Butternut Squash|
2 medium butternut squash (4-5 pounds total)
6 Tablespoons unsalted butter, melted
1/4 cup brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
1/4 cup chopped walnuts, toasted
Preheat oven to 400F.
Cut off ends of squash and discard. Peel squash and cut into half lengthwise.
Using a spoon, remove seeds. Cut squash into 1 1/2 inch cubes.
Place cubed squash on a foil lined baking sheet and toss with melted butter, brown sugar, salt and pepper, and cayenne.
Layout squash in a single layer and roast 40-50 minutes, turning a few times.
Roast until squash is tender and glaze begins to caramelize.
Top with walnuts and serve hot.
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