Thanks to my sister for this recipe. The squash come out sweetly browned with the help of just a little bit of brown sugar, with a wonderful texture. Slightly addictive. Best made with butternut because its smooth skin makes for easy peeling compared with many squashes.
1 large butternut squash (about 2 lbs)
Walnut oil (or substitute canola)
1-2 Tbsp brown sugar
Salt and pepper to taste
Preheat the oven to 375 degrees.
Cut the squash in half the long way and scoop out the seeds. Peel the skin with a vegetable peeler, making sure to get down to where the flesh starts to be more orange. Cut the squash into 1/2-inch cubes.
Place the cubed squash in a large bowl. Drizzle with walnut oil and sprinkle with brown sugar, salt, and pepper. Toss well to mix and coat thoroughly.
Spread the squash in a single layer in a baking pan or two. Roast for 30-45 minutes, turning the cubes over once or twice. Take them out when they are nicely caramelized in places but before they cement themselves to the pan.
Serve hot or room temperature.
Serves about 8.