Caramelized Butternut Squash

Total Time:
2 hr 5 min
Prep:
5 min
Cook:
2 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 4 cups water
  • 3 cups brown sugar
  • 2 (3-inch long) cinnamon sticks
  • 1 (4-pound) butternut squash, unpeeled, seeded, and cut into 1-inch pieces, seeds reserved
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.


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes