Carmelized Butternut Squash

Posted by Berkshire Grain on 12/8/2014 to Vegetarian
Carmelized Butternut Squash
Carmelized Butternut Squash

We love Butternut Squash and so when we found this recipe by the Barefoot Contessa we couldn't resist switching things up a bit.   We subbed some of the brown sugar with our Chardonnay Wine Jelly with Lemon and Rosemary.  THe Wine Jelly adds some wonderful flavors to this dish -- we think the Barefoot Contessa would approve -- give it a try this season.


      • medium butternut squash (4 to 5 pounds total)
      • 6 -8 tablespoons unsalted butter, melted and cooled
      • 2-3 tablespoons light brown sugar, packed
      • 1-2 tablrspoons Berkshire Grain Chardonnay Wine Jelly
      • 1 1/2 teaspoons kosher salt
      • 1/2-1 teaspoonfresh ground black pepper


  1. 1
    Preheat the oven to 400°F.
  2. 2
    Cut off the ends of each butternut squash and discard.
  3. 3
    Peel the squash and cut in half lengthwise.
  4. 4
    Using a spoon, remove the seeds.
  5. 5
    Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
  6. 6
    Add the melted butter, brown sugar, wine jelly, salt and pepper.
  7. 7
    With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
  8. 8
    Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
  9. 9
    Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
  10. 10
    Adjust seasonings if needed.
  11. 11
    Serve hot.
  12. 12