Recipe information
Yield
Makes 6 servings
Ingredients
1 2 1/4-pound butternut squash, halved, seeded, peeled, cut into 3/4-inch cubes
3 tablespoons butter, melted
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves
Preparation
Preheat oven to 375°F. Place squash in 8x8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.
