Roasted Butternut Squash

This is a very simple side that looks elegant. The oven does all the work for you.

Serves 6-8

2 medium butternut squash
6 tablespoon melted butter
1/4 cup light brown sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper

Cut off the ends of the butternut squash and peel the skin off using a vegetable peeler. Cut the squash in half lengthwise. Scoop out the seeds. Then cut the squash into bite-sized chunks. Place the pieces into a large bowl and add the butter, salt, pepper and brown sugar. Toss with your hands to coat. Spread the pieces out onto a rimmed baking sheet in a single layer. Roast at 400 for 35-45 minutes or until the pieces are tender and the glaze has begun to caramelize. Turn the squash a few times during the roasting process to insure even browning.