Savory Brown-Sugar-Glazed Winter Squash Medley
This delightful recipe for Brown-Sugar-Glazed Winter Squash Medley is a celebration of the warm, comforting flavors of the season. Adapted from Cook's Country magazine's October/November 2005 issue, this dish combines the natural sweetness of roasted butternut or buttercup squash with a rich glaze of dark brown sugar and unsalted butter. As the squash caramelizes under the broiler, it develops a beautifully crispy top while maintaining a tender, creamy interior. Not only is this dish incredibly delicious, but it's also versatile; you can easily substitute small winter squashes like acorn, delicata, or sweet dumpling, which cook quickly and require less glaze. Perfect for holiday dinners or cozy family meals, this recipe is sure to impress your guests and warm your heart.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
Medium Butternut Squash
2 (halved and seeded)
Unsalted Butter
5 tablespoons (melted)
Dark Brown Sugar
5 tablespoons (packed)
Salt
to taste
Pepper
to taste
Instructions
1
Preheat your oven to 400°F (200°C) and position the oven rack in the upper-middle section. Place a baking sheet on the rack to preheat.
2
Carefully cut the squash in half lengthwise and scoop out the seeds with a spoon.
3
Once heated, remove the baking sheet from the oven and place the squash halves cut side down on it.
4
Immediately return to the oven and roast the squash until tender, about 40 to 50 minutes. The flesh should be easily pierced through the skin with a skewer.
5
After roasting, take the squash out of the oven and flip each half to have the cut side facing up. Set your oven to broil.
6
In a small mixing bowl, whisk together the melted butter and dark brown sugar until well combined.
7
Generously brush the butter-sugar mixture over the cut sides of the squash. Season with salt and pepper to taste.
8
Place the squash under the broiler for about 5 minutes, or until the tops are browned and crisp.
9
Serve warm as a side dish or as a lovely vegetarian main.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in the Brown-Sugar-Glazed Winter Squash Medley?
The main ingredient is medium butternut squash, though you can also use buttercup, acorn, delicata, or sweet dumpling squash.
What oven temperature is required for roasting the squash?
The oven should be preheated to 400°F (200°C).
Where should the oven rack be positioned?
Position the oven rack in the upper-middle section for the best results during roasting and broiling.
Do I need to preheat the baking sheet?
Yes, placing a baking sheet on the rack to preheat while the oven warms up helps start the searing process immediately.
How do I prepare the squash before roasting?
Carefully cut the squash in half lengthwise and scoop out the seeds with a spoon.
Should the squash be placed cut side up or down initially?
Place the squash halves cut side down on the preheated baking sheet for the initial roasting phase.
How long does it take to roast the squash until tender?
It typically takes about 40 to 50 minutes until the flesh is easily pierced through the skin with a skewer.
What is the glaze made of?
The glaze is a simple mixture of 5 tablespoons of melted unsalted butter and 5 tablespoons of packed dark brown sugar.
Can I use light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar, though dark brown sugar provides a richer molasses flavor.
When do I apply the glaze to the squash?
Apply the glaze after the squash is tender and roasted, once you have flipped the halves to be cut side up.
How do I finish the dish after applying the glaze?
Set the oven to broil and place the glazed squash under the broiler for about 5 minutes until the tops are browned and crisp.
Is this recipe suitable for vegetarians?
Yes, this dish is a lovely vegetarian side or main course.
How can I make this recipe vegan?
To make it vegan, simply substitute the unsalted butter with a plant-based butter alternative or coconut oil.
What types of small winter squashes can I substitute?
You can use acorn, delicata, or sweet dumpling squashes, which cook faster and require less glaze.
Do I need to peel the butternut squash?
No, the recipe calls for roasting the squash in its skin, which helps it hold its shape.
How many ingredients are in this recipe?
There are 5 main ingredients: butternut squash, unsalted butter, dark brown sugar, salt, and pepper.
Can I add extra seasoning to the glaze?
Yes, while the recipe calls for salt and pepper, adding a pinch of cinnamon or nutmeg can enhance the fall flavors.
What texture should the roasted squash have?
The interior should be tender and creamy, while the top should be browned and crisp from the broiler.
Is it necessary to use unsalted butter?
Unsalted butter is recommended so you can control the saltiness, but if using salted butter, reduce the extra salt added later.
How do I know the squash is fully cooked?
The squash is done when a skewer or fork can easily pierce through the skin and into the flesh without resistance.
What is the origin of this recipe?
This recipe was adapted from the October/November 2005 issue of Cook's Country magazine.
Can I serve this as a main dish?
Yes, it works beautifully as a vegetarian main dish or a festive holiday side.
Why do I roast it cut side down first?
Roasting cut side down traps steam between the squash and the pan, which helps the flesh cook evenly and become tender.
Can I prepare the squash ahead of time?
You can roast the squash ahead of time, but for the best texture, apply the glaze and broil it just before serving.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
What is the best way to reheat this dish?
Reheat in a 350°F oven until warmed through to maintain the texture better than a microwave.
Does the glaze require cooking on the stove?
No, you simply whisk the melted butter and brown sugar together in a small bowl.
Is this recipe good for holidays?
Yes, it is specifically noted as being perfect for holiday dinners and cozy family meals.
Do I need to grease the baking sheet?
The recipe does not specify greasing the pan, as the squash is placed cut side down on a preheated sheet, but a light coating of oil can prevent sticking.
Can I use frozen squash?
This specific recipe relies on fresh whole squash halves for roasting and glazing; frozen pre-cut squash will not produce the same result.