Caramelized Butternut Squash

This was my first attempt at making butternut squash, and I was rather impressed with it. It's definitely a dish that speaks of cold weather and curling up next to a fire, and this should definitely be filed under the category "Comfort Food."



Caramelized Butternut Squash
1 large butternut squash, peeled and cut into 2" pieces
4 tbsp honey
4 tbsp brown sugar
4 cloves garlic, minced
1/4 tsp rubbed sage
salt and pepper to taste
1/4 c olive oil
1 1/2 tsp lemon juice

In large bowl, combine all ingredients. Place into oiled baking dish, and place on lowest rack in a 350 degree oven. Roast 1/2-1 hour, until tender, stirring often. I then took mine out of the oven and placed under the broiler for a few minutes, to lend a crisper finish to the squash.
Serve and enjoy.

*I also had a smaller squash, and the cooking juices were a bit too thin for my liking. I strained my squash out of the juices, put them in a new baking dish. While they were under the broiler, I took the remaining marinade and boiled it in a small sauce pan until it was reduced to a lovely syrupy consistency. I then poured a bit over each serving, and was quite pleased with the results.