Name: Brown-Sugar-Glazed Winter Squash
Total time: PLACEHOLDER
Ingredients: 2 medium butternut squash or buttercup squash (about 2 1/2 pounds each); 5 tablespoons unsalted butter , melted; 5 tablespoons dark brown sugar

Yield

Serves 4 to 6

Ingredients

2 medium butternut squash or buttercup squash (about 2 ½ pounds each)

5 tablespoons unsalted butter, melted

5 tablespoons dark brown sugar

Test Kitchen Techniques

Ingredients

2 medium butternut squash or buttercup squash (about 2 ½ pounds each)

5 tablespoons unsalted butter, melted

5 tablespoons dark brown sugar

Test Kitchen Techniques

Ingredients

2 medium butternut squash or buttercup squash (about 2 ½ pounds each)

5 tablespoons unsalted butter, melted

5 tablespoons dark brown sugar

Test Kitchen Techniques

Why This Recipe Works

For our Brown Sugar-Glazed Winter Squash recipe, we started the squash cut-side down on a preheated baking sheet in a hot oven. The preheated sheet prevented the squash from sticking, and gave it a jump-start. Once it was tender, we turned the squash cut-side up, brushed it liberally with a sweet, brown sugar glaze, and broiled it. The browned glaze brought out the best in the winter squash and added textural contrast to the creamy flesh.

Before You Begin

Don’t mix the brown sugar and butter ahead of time; it will crystallize and separate. Butternut squash can be stringy when undercooked, so if you’re not sure, err on the side of overcooking.

Instructions

Adjust oven rack to upper-middle position, place baking sheet on rack, and heat oven to 400 degrees. Split squash in half lengthwise and scrape out seeds. Remove baking sheet from oven and position squash cut side down. Return quickly to oven and roast until tender and flesh is easily pierced through skin with skewer, 40 to 50 minutes. Remove from oven, turn cut side up, and set oven to broil. Whisk butter and sugar together in small bowl, brush mixture on squash, sprinkle with salt and pepper, and broil until browned and crisp, about 5 minutes. Serve.