Caramelized Acorn Squash
A glaze of butter and brown sugar coats hearty wedges of sweet, colorful squash while they roast.
- Total Time:
- Servings: 8
Source: Martha Stewart Living, December 2010
- 3 tablespoons unsalted butter, melted
- 1/3 cup packed light-brown sugar
- Coarse salt
- 2 large acorn squashes (about 1 pound each), halved, seeded, and cut into 1-inch wedges
Preheat oven to 400 degrees. Combine butter, sugar, and 2 teaspoons salt in a large bowl. Add squashes, and toss to coat. Spread onto 2 baking sheets. Roast, turning occasionally, until caramelized, about 45 minutes.