This yummy side dish is a fall and winter wonder of comfort. The dish can be made with squash alone, or a batch of Julia Child’s “Brown-Braised Onions” can be added.
For the Squash:
- 1 butternut squash, peeled and cut into 2 inch chunks
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 2 teaspoons brown sugar
- a pinch of ceyene pepper
- black pepper to taste
Pre-heat oven to 400 degrees Fahrenheit. Place the butter, salt and sugar in a microwave safe dish and mix. Heat in microwave on low until sugar and salt have dissolved into melted butter. Place the squash in a roasting pan in a single layer. Drizzle with the melted butter mixture and toss to coat. Roast for about an hour. Check periodically and toss. Remove from oven when squash is tender and has plenty of dark crispy caramelized edges. Salt and pepper to taste and serve. A batch of brown-braised onion may be added just before serving.