This Caramelized Butternut Squash is a healthy side dish your family is sure to love! It’s slightly sweet with a crispy, sticky exterior that goes well with almost any meat. The recipe can easily be doubled or tripled to feed a crowd – it would be a great Thanksgiving side!
This post is sponsored by Influence Central for Calphalon. As always, all opinions are 100% my own.
Butternut squash is one of those quintessential fall/winter veggies. It’s such a versatile vegetable and it’s SO delicious. I love it! One of the great things about this squash is that it can be cooked in so many different ways with different end results. You can roast it, bake it, cook it in a microwave, boil it, mash it, puree it into soup, and more.
One of my favorite ways to have it is baked into a bread that my mom makes for Thanksgiving. You can also play around with the seasonings and take it from sweet to savory, whichever way your little heart desires. This caramelized butternut squash has the best of both worlds, it’s sweet and savory – my favorite combination.
Butternut squash is a tricky little veg to cut up. You need a really sharp knife to slice through it’s toughness, please don’t try cutting it with a dull knife! Dull knives lead to kitchen disasters.
I recently received a set of Calphalon Self Sharpening Knives and I am in LOVE ♥
I sharpened my old knives on occasion (using that metal wand thing that came with the knife block) but not as often as I probably should have. My knives were “sharp enough”. I would sharpen them when I realized I was a step away from disaster and my knife was struggling to slice through a pepper. Um, yeah. Sharp enough just doesn’t cut it. <–that was totally unintentional but it’s pretty perfect.
I had no idea what sharp was until I started using the Calphalon Self Sharpening Knives. These babies are sharp with a capital S-H-A-R-P. One of the first things I cut with the knives was a turnip – a super duper hard root vegetable that usually requires some sort of leverage to cut through. Not with these knives, they cut like a dream!
They’re also great for the notoriously difficult to to cut butternut squash. Watch the video below so you can see just how to cut the butternut squash – such a great visual tool. Calphalon made a bunch of videos so you can watch how to properly cut other fruits, vegetables, and proteins. You can see them all here.
The knives sharpen themselves when you put them back in the block. The openings are lined with built in ceramic sharpeners that sharpen the knives as they slide in and out. I love that I don’t have to think about sharpening my knives anymore, it’s done for me!
The Calphalon Self Sharpening Knives are made with high-carbon, forged stainless steel and feature full tang construction and a balanced, triple-riveted handle. The knives are available in 3 models:
- The Calphalon Classic Self-Sharpening Cutlery 15 piece set (ARV $179.99)
- The Calphalon Contemporary Series German Steel Self-Sharpening Cutlery (ARV $229.99)
- The Calphalon Precision Series Fully Forged Self-Sharpening Cutlery 15 piece set (ARV $279.99)
I love these knives so much, I’m giving a set away! You can enter to win using the giveaway form at the end of the post. (Contest entrants are only eligible to win once per sweepstake, per household as part of a campaign sponsored by Influence Central.)
So, let’s talk about this butternut squash for a minute. It’s such a great, healthy side dish. It’s the perfect alternative to sweet potatoes if you’re in the mood for something a little different. I love how it’s caramelized, it adds a bit of a different flavor and texture. Try it, you’ll love it!
- 1 medium butternut squash (about 2.5 lb), peeled, seeded and cubed
- 3 Tbsp coconut oil, melted
- 2 Tbsp coconut pam sugar
- 3/4 tsp fine sea salt
- 1/4 tsp ground black pepper
- fresh parsley, for serving
- Preheat oven to 400 degrees.
- Place the butter nut squash on a rimmed baking sheet. Mix together the coconut oil, coconut sugar, salt and pepper together in a small bowl. Pour over the butternut squash and toss to coat all the squash with the oil/sugar.
- Bake at 400 degrees for 45-50 minutes, stirring occasionally during the cooking process. Serve hot.
Adapted from Food Network.