Caramelized Butternut Squash

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Bake the greatest pumpkin bread you'll ever make. Saw off a 1-inch thick slice. Toast. Spread with Greek yogurt. Pile caramelized butternut squash on top of yogurt. Sprinkle with pomegranate seeds. Drizzle with honey. Eat.

There's your "recipe."

Oh, and the greatest Buttermilk Pumpkin Bread ever here, and how to make caramelized butternut squash below.

Caramelized Butternut Squash {recipe}

Just a little something more than simple roasted butternut squash, inspired Ina Garten.

Butternut squash, to my tastebuds, is naturally sweet as it is, so adding sugar to caramelize it makes this a little too sweet to serve legitimately as a "vegetable side dish" with dinner. (For that, I turn to Ottolenghi's Roasted Butternut Squash with Tahini Sauce. Forever.) However, since we seem to have no problem eating pie, cookies (maple cinnamon oatmeal), and bread pudding (French "toast" my literally big, fat ass) for breakfast, Caramelized Butternut Squash feels okay on toast or maybe on a bowl of oatmeal that I will never eat because I hate oatmeal.

makes a bowl of caramelized butternut squash

INGREDIENTS

1 butternut squash, peeled and cut into 1-inch cubes
¼ cup (4 tablespoons) unsalted butter, melted
2 tablespoons cup light brown sugar, packed
pinch of salt

Preheat the oven to 400° F.

Place butternut squash on a baking sheet large enough to hold butternut squash in a single layer.

Drizzle butternut squash with melted butter, add brown sugar and salt.

Toss butternut squash with butter and sugar until everything is evenly coated.

Roast for 25 to 30 minutes, until the squash is tender and the glaze begins to caramelize.

p.s. You can cut the squash into larger pieces; just pay attention to the squash tenderness while increasing the roasting time.