Caramelized Butternut Squash
2 medium butternut squash6 tablespoons unsalted butter, melted
¼ cup light brown sugar, packed
1 ½ teaspoons salt
1 teaspoon lavender black pepper
Preheat oven to 400 degrees F.
Cut butternut squash in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and lavender black pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.