2 medium butternut squash (4 to 5 pounds total)
6-8 tablespoons unsalted butter, melted and cooled
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
Preheat the oven to 400F. Cut off the ends of each butternut squash
and discard. Peel the squash and cut in half lengthwise. Using a
spoon, remove the seeds. Cut the squash into 1 1/4" to 1 1/2" cubes
(large and uniform is best), and place them on a baking sheet. Add
the melted butter, brown sugar, salt and pepper. With clean hands,
toss all of the ingredients together and spread out in a single layer
on the baking sheet. Roast for 45 minutes to 55 minutes, until the
squash is tender and the glaze begins to caramelize. Turn the squash
while roasting a few times with a spatula to be sure it browns
evenly. Adjust seasonings if needed. Serve hot.