Roasted Glazed Butternut Squash Slices

Roasted Glazed Butternut Squash Slices

Ingredients

  • 4 tablespoons unsalted butter, melted, divided
  • 1/4 cup plus 2 tablespoons packed dark brown sugar (divided)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon kosher salt
  • 1 large butternut squash (approximately 4 pounds total)
  • 1/4 cup chopped walnuts
  • 1 tablespoon Madagascar Bourbon Pure Vanilla Sugar

Directions

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, Vanilla 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.

  • 4 tablespoons unsalted butter, melted, divided
  • 50 grams plus 2 tablespoons packed dark brown sugar (divided)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon kosher salt
  • 1 large butternut squash (approximately 1810 grams total)
  • 28 grams chopped walnuts
  • 1 tablespoon Madagascar Bourbon Pure Vanilla Sugar

Directions

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, Vanilla 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.

  • 15 minprep

  • 33 mincook

  • 10servings

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Madagascar Bourbon Pure Vanilla Sugar

Madagascar Bourbon Pure Vanilla Sugar