Caramelized Butternut Squash

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My family loves this recipe. It's very easy too. (couldn't be easier Sometimes I get a peeled butternut squash and sometimes I get the cut up chunks. I find that you can add much less water and it cooks in less than half the time. I bring it to a boil then cover and simmer on low for 20 minutes, then uncover, raise the heat and let it reduce to caramelize the squash. Really good with duck, etc. If you get a peeled squash you can add pumpkin seeds at the end. It's very tasty and requires very little attention.

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I made this yesterday and we loved it. I will use this in place of candied yams for Thanksgiving. I peeled the squash as I was not sure how the peel would taste. It was a thick syrup but what I did was once the squash was done I removed the squash from pan and cooked down the syrup.

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Really good. I will make it again.

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This recipe was tasty, simple and easy to follow. Although it didn't take 2 hours to cook as the recipe indicated... it's a great alternative to yams. I'll definitely make this recipe again.

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Simple, easy and delicious! Even the kids liked it. It is meant to be a sweet treat, almost dessert instead of a side vegetable. I think peeling it would be more work than necessary.

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I thought this dish was overloaded with brown sugar and I put in less than the 3 cups of brown sugar that it called for. Way, way to sugary for my and husband's tastes. I also took another reviewers information to heart and I peeled the squash. I did get syrupy reduction, but it was just too sickening sweet to eat more than a few spoonfuls.

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Well I followed the recipe step by step. I never did get a syrupy reduction. :( The skin was a little tough for me, but was okay for my husband.