Carmelized Butternut Squash

Butternut squash is sweet and as its name implies, nutty. It's a fall squash and not really in season right now but think of it as planning ahead for Thanksgiving.

The Ingredients
1 butternut Squash
1/3 cup of brown sugar
2 tablespoons melted butter
.5 teaspoon salt
2 tablespoons apple cider

The Method
Preheat your oven to 475 degrees.
Take the squash and peel it with a heavy duty peeler to reveal its rich orange flesh. Cut a little off the bottom and top to stop the squash from rolling around. Make a longitudinal cut to slice the squash in half. Take a spoon and scoop out the seeds. (I've heard you can roast them like pumpkin seeds...although I've never done it. Have an adventure if you have the time.)
Cut the squash into about 1 inch cubes. Throw them in a bowl with the sugar, butter, salt, and apple cider. Pour the squash on a parchment or foil lined on a half sheet pan. (make sure there is a lip otherwise bad things will happen)
Put the squash into the oven and roast for about 40 min; be sure to flip a couple time during cooking.
This vegetable is a great source of beta-carotene and makes an excellent side dish.