Food and Recipes Veggies Squash Candied Roasted Squash Recipe A recipe with only three ingredients calls for smart technique and a little bit of finesse. Score the squash flesh to create more surface area for caramelizing. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on November 15, 2021 Print Share Share Tweet Pin Email Photo: Helen Norman Hands On Time: 20 mins Total Time: 45 mins Yield: 8 to 12 servings Ingredients 1 small kabocha or butternut squash (about 3 to 4 lb.), halved and seeded 1/2 cup butter, melted 3 tablespoons light brown sugar Salt and pepper to taste Directions Preheat oven to 450°. Cut squash into 2-inch wedges; cut each wedge in half crosswise. (If using butternut, cut into smaller pieces.) Score a crisscross pattern 1/4 inch deep into squash flesh, using a sharp knife. Stir together melted butter and brown sugar until sugar dissolves. Brush one-third of butter mixture over all sides of squash. Place squash, flesh sides down, in a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan. Bake at 450° for 10 minutes. Turn squash over; spread with half of remaining butter mixture. Bake 12 to 14 minutes or until tender. Remove from oven; increase oven temperature to broil. Brush squash with remaining butter mixture. Broil 2 to 3 minutes or until well caramelized. Sprinkle with salt and pepper to taste. Serve warm. Print