 | | Directions |
- Cut squash in half, lengthwise, and remove seeds and stringy pulp. Then cut crosswise into large chunks. (The chunks are easier to peel than a whole squash.) Peel and cut squash meat into 1/2-inch cubes.
- Over medium heat, melt butter in a large skillet. When hot, add squash cubes in a single layer and cook without stirring for about 5 minutes, to brown the bottom sides. Stir to turn cubes and cook another 5 minutes. Sprinkle on brown sugar, if using, stir to mix well, and cook 5 minutes or until squash is tender. Add salt and pepper to taste. Serve warm.
- TIP: Roasted squash seeds make a nutritious and tasty snack. For roasting directions, see recipe for Pepitas.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Serving Size: cup
|  | | Ingredients | | - | | 1 winter squash, about 2 lbs, preferably smooth skinned (butternut, delicata, etc) |
| - | | 2 tablespoons butter |
| - | | 1 tablespoon brown sugar, or more, to taste (optional; omit if squash is very sweet) |
| - | | salt and pepper |
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