Caramelized Butternut Squash
Votes: 5
Time: 1 hour 10 min.
Complexity: average
Servings: 6 - 8
Complexity: average
Servings: 6 - 8
To give pumpkin a caramel flavor, simply bake it in the oven with brown sugar and butter.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 medium butternut squashes (about 2 kg)
- 6 tablespoons melted butter
- 1/4 cup brown sugar (packed firmly)
- 1.5 tsp coarse salt
- 1/2 tsp ground black pepper
We recommend
Recipes with similar ingredients: butternut squash, brown sugar
Cooking the dish according to the recipe:
- Preheat oven to 205°C.
Trim and discard the pumpkin ends. Peel the pumpkin, cut them in half lengthwise, and remove the seeds. Cut the flesh into 3-4 cm cubes and place them on a baking sheet. Add melted butter, brown sugar, salt, and pepper. Using clean hands, mix the ingredients together and arrange them on the baking sheet in a single layer.
Bake for 45-55 minutes, until the pumpkin is tender and the glaze begins to caramelize. Turn the pumpkin with a spatula several times during baking to ensure even browning.
Taste for enough seasoning and serve hot.
Categories:
Similar recipes
