- 2 medium/large butternut squash* cooked tender and chunked**
- 2-3 dashes of salt
- 1 cup brown sugar
- 1 pint cream
- 3-5 Tablespoons of butter
Place the chunks of squash in an 8x11 or 9X13 casserole pan. Sprinkle salt on top. Sprinkle the brown sugar on top. Scatter a pieces of the butter across the top. Pour the whipping cream into the pan. Bake at 375 F for about 1 hour.
It should come out caramelized and the cream and brown sugar will be the consistency of a syrup. If it is hasn't evaporated and thickened, you can cook it longer.
*Or 3 small or whatever combination in takes to fill the casserole pan.
**We normally just roast them in the oven the day before. I just split them in half, place them cut-side down on a buttered pan, and roast until cooked. The skin will be easier to remove after the squash has roasted and then cooled. I like the squash a little more firm, but other in the family roast it longer so that it is softer. Either way is fine.