Recipe courtesy of Marcela Valladolid
Total:
2 hr 5 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr 5 min
Active:
5 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.

Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.

Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.

IDEAS YOU'LL LOVE

Coconut Curried Butternut Squash Soup

Recipe courtesy of Turner Broadcasting System

Spaghetti Squash with Marinara

Recipe courtesy of Michael Chiarello

Sauteed Shredded Brussels Sprouts

Recipe courtesy of Ina Garten

Scalloped Potato Gratin

Recipe courtesy of Tyler Florence

Mashers

Recipe courtesy of Alton Brown

Brussels Sprouts with Pancetta

Recipe courtesy of Giada De Laurentiis

Southern Biscuits

Recipe courtesy of Alton Brown

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking