Ingredients:

  • 2 lbs butternut squash or acorn squash (halved and seeded)
  • 2 tbsp melted unsalted butter
  • 1/2 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp ground nutmeg

Instructions:

  1. Slice the squash in half lengthwise and scoop out the seeds with a spoon.
  2. Use a pastry brush to coat the interior flesh generously with melted butter to create a moisture barrier.
  3. In a small bowl, whisk together the brown sugar, cinnamon, salt, and nutmeg.
  4. Pack the sugar mixture firmly into the center of each squash half, pressing it down to adhere to the buttered surface.
  5. Place the squash halves flesh-side up on a parchment-lined baking sheet.
  6. Roast at 400°F (200°C) for 35–45 minutes until the glaze bubbles into a thick syrup and the edges are deep golden brown.