2 medium butternut squash
6 Tbsp butter, melted
1/4 cup light brown sugar, packed
1 1/2 tsp sea salt
1/2 tsp freshly ground pepper
Preheat oven to 400. Cut off and discard ends of squash. Peel squash, then cut in half lengthwise, and remove the seeds. Cut squash into 1 1/4- 1 1/2 inch cubes and place on baking sheet. Add melted butter, brown sugar, salt and pepper. Toss all ingredients together and spread in a single layer on baking sheet. Roast for 45-55 minutes, until squash is tender and glaze begins to carmelize. While roasting, turn squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.