Delicious Squash

Quickly this morning, I wanted to jot down a vegetable recipe I've fallen in love with this summer. While squash is usually something that you make more often in the fall and winter, I actually do like it almost all-year-round. Just not Spring. I have no idea why.

Glazed Butternut Squash

1 butternut squash - peeled, seeded, and cut into bit-sized pieces
2 Tbs butter - melted
2 Tbs apple cider vinegar
1/4 cup brown sugar
1 tsp cayenne pepper
2 tsp paprika
course salt to taste

Mix butter, brown sugar, cayenne pepper, and paprika together and coat the squash. Let sit in a bowl for 10 minutes or so. Line 9 x 13 pan with aluminum foil (easy clean-up) and pour squash into. Roast in over for about 30 minutes, stirring occasionally, until squash is tender and the sugars are starting to brown. Salt and pepper to taste. Yum.

I also have cooked these in a skillet in the same way that you would fried potatoes, just without the entire stick of butter. I actually melt the butter in the skillet and then add all the ingredients. Cook it for a little bit with a lid on, so it will soften the squash- not too long or the squash will get mushy. Once you see the sugars starting to caramelize, put the mixture into a pan (again, aluminum foil helps keep the sugar from making clean-up a pain) and broil it on high for a little bit to brown it.