Caramelized Butternut Squash with Lavender

Caramelized Butternut Squash with Lavender
Tender butternut squash melts in your mouth, its caramelized outside adding rich texture. Lavender brings out deeper flavors in this cozy winter dish.
  • 2 medium butternut squash (4 to 5 pounds total)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup light brown sugar, packed
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon culinary lavender buds
  1. Preheat the oven to 400 degrees F.
  2. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1¼ to 1½-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, pepper and lavender buds.
  3. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.


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