Preheat the oven to 375 degrees F. Spray a 13×9 inch pan with non-stick cooking spray; set aside.
Combine 2 tablespoons butter, 1/4 cup brown sugar, Vanilla Extract and salt in a large bowl. Set aside.
Cut off and discard the ends of the butternut squash. Peel, cut in half lengthwise, and remove seeds. Cut the squash into 3/4-inch slices and place in bowl with butter mixture; toss to coat.
Arrange squash slices on prepared pan. Spread any remaining vanilla mixture over the slices. Roast for 25-30 minutes or until squash is fork tender.
In the same bowl the squash was tossed in, add walnuts, coarse sugar, remaining 2 tablespoons butter and remaining 2 tablespoons brown sugar together; stir until well combined. Remove squash from oven and turn heat to broil. Top squash with nut mixture and broil for about 2-3 minutes or until it begins to bubble, making sure not to burn the walnuts. Serve while hot.
Preheat the oven to 190 degrees C. Spray a 33×23 centimeter pan with non-stick cooking spray; set aside.
Combine 2 tablespoons butter, 50 grams brown sugar, Vanilla Extract and salt in a large bowl. Set aside.
Cut off and discard the ends of the butternut squash. Peel, cut in half lengthwise, and remove seeds. Cut the squash into 2-centimeter slices and place in bowl with butter mixture; toss to coat.
Arrange squash slices on prepared pan. Spread any remaining vanilla mixture over the slices. Roast for 25-30 minutes or until squash is fork tender.
In the same bowl the squash was tossed in, add walnuts, coarse sugar, remaining 2 tablespoons butter and remaining 2 tablespoons brown sugar together; stir until well combined. Remove squash from oven and turn heat to broil. Top squash with nut mixture and broil for about 2-3 minutes or until it begins to bubble, making sure not to burn the walnuts. Serve while hot.