Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, brown sugar cinnamon butternut squash. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Brown Sugar Cinnamon Butternut Squash is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Brown Sugar Cinnamon Butternut Squash is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook brown sugar cinnamon butternut squash using 5 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Brown Sugar Cinnamon Butternut Squash:

1. Take 1 Butternut Squash
2. Make ready 4 tbsp Unsalted Butter-divided
3. Make ready 4 tbsp Brown Sugar-light or dark
4. Take 4 dash Ground Cinnamon-to taste
5. Make ready Salt

Steps to make Brown Sugar Cinnamon Butternut Squash:

1. Preheat oven to 400°F.
2. Line baking pan with aluminum foil .
3. Cut squash lengthwise and then de-seed and de-string. (I use ice cream scoop for this.)
4. Coat squash halves with softened butter ; 1 tablespoon each. Then melt 2 tablespoons Butter and mix it into brown sugar.
5. Coat halves with butter/brown sugar mixture. Sprinkle with cinnamon, then cover with foil .
6. Bake in the oven for 45min to 1hour. Check after 30min for tenderness; continue checking every 15min after that until flesh is easily pierced with fork.
7. When done, cut lengthwise and crosswise into the flesh, creating squares to be easily removed. Then enjoy!!

So that is going to wrap it up with this special food brown sugar cinnamon butternut squash recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!