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.

Ingredients:

2 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

Directions:

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