Ingredients:

  • 1 medium butternut squash (approx. 2 lbs / 900g), halved lengthwise and seeded
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, melted
  • 1/3 cup packed dark brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper

Instructions:

  1. Carefully slice the butternut squash in half lengthwise, scoop out the seeds and strings, and score a shallow diamond pattern (about 1/4 inch deep) into the flesh of each half. Brush the exterior skin with olive oil to prevent sticking.
  2. In a small bowl, whisk together the melted butter, dark brown sugar, cinnamon, salt, and pepper until a thick paste forms.
  3. Spoon the glaze mixture generously into the cavity of each squash half, spreading it evenly to the edges.
  4. Place the halves cut-side up on a parchment-lined baking sheet and roast at 400°F (200°C) for 40–50 minutes until the flesh is tender and the glaze is bubbling.
  5. Turn the oven to 'Broil' for the final 2–3 minutes, watching closely until the edges turn a dark, mahogany brown.