Baked Butternut Squash Recipe

Ingredients for Baked Butternut Squash

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup packed light brown sugar
• Pineapple Chunks
• 1/2 teaspoon salt
• Fresh Coarse Ground Black Pepper
• Dried Ginger
• 1/4 cup chopped walnuts

How to Make Baked Butternut Squash

1. Preheat oven to 425°F (220°C). Line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat lightly with vegetable spray.
2. Peel, seed, and cube the butternut squash. Place the cubed squash in a large bowl.
3. In a medium saucepan, melt butter over medium heat. Add brown sugar and stir with a wooden spoon until smooth and combined.
4. Stir in the drained crushed pineapple, salt, pepper, and ginger.
5. Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until the mixture has thickened into a syrupy consistency.
6. Pour the pineapple glaze over the butternut squash in the bowl. Toss gently to coat all the squash pieces evenly.
7. Spread the squash in a single layer on the prepared baking pan.
8. Bake for 20 minutes, then gently shake the pan to ensure even cooking. Continue baking for another 5-10 minutes, or until the squash is tender and easily pierced with a fork.
9. Remove from oven and sprinkle with chopped walnuts.
10. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.