The Challenge: Butternut Squash
The recipe: Carmalized Butternut Squash
2 medium butternut squash (4-5 lbs total)
6-8 Tbsp butter - melted and cooled
1/4 cup packed brown sugar
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
Preheat the oven to 400*F. Cut off the ends of each butternut squash and discard. Peel the squash andcut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and put them in a large bowl. Add the melted butter, brown sugar, salt, and pepper in the bowl. With clean hands toss all of the ingredients together and spred out in a single layer on a baking sheet or in a baking dish. Roast for 45-55 minutes until the squash is tender and the glaze begins to carmalize. Turn the squash while roasting a fe times witha spatula to be sure it browns evenly. Serve hot (makes 6 servings).The Result: Well. Um. I didn't care too much for it. Not only did I fail to get the glaze to carmalize, I just didn't care for the salt and pepper with my squash. I think I'd rather have it with just the butter and sugar. Maybe all mashed up instead of roasted.
The Reviews: Mom - liked it, but thought there was too much pepper. Dad - isn't a big fan of squash, but ate it all. Husband - tried it, hated it. but he's not a big fan of squash either.
So, I manged to bomb the first recipe challenge. Oh well. Tomorrow I will try out a recipe I found for butternut squash cake roll and see if I can redeem myself!