Brown Sugar Roasted Butternut Squash Puree
Makes 4 servings
2 medium sized butternut squash
6-8 Tbls. melted butter
¼ cup brown sugar
1 tsp. black pepper
1 tsp. kosher salt
-Pre heat oven to 400 degrees
-Cut both squash in half lengthwise, and spoon out the seeds
-Peel squash and cut into 1 ¼ to 1 ½ inch cubes, put on baking tray.
-Add melted butter, brown sugar, salt and pepper together in small bowl, pour over squash. Toss until coated.
-Roast for 45-50 minutes turning several times or until glaze begins to caramelize
-Remove from oven and puree in a blender until smooth, serve hot.
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