Spice Squash with Brown Butter Glaze

Thanks Laura Gildea from Folly Beach!

You will need:

6 tablespoons butter
2 1/2 tablespoons brown sugar
1/2 teaspoon chinese five-spice powder (I found this on the ethnic foods isle at Piggly Wiggly)
1/4 teaspoon coarse salt
2 large acorn squash, quartered lengthwise and seeded


1. Position a rack in the upper third of the oven and preheat to 500 degrees. Line a baking sheet with parchment paper. In a medium skillet, melt the butter over medium-low heat until foamy, 2-3 minutes. Let the foam subside and cook just until the butter turns golden, about 1 minute. Remove from heat and stir in brown sugar, five-spice powder, salt, and 1/4 cup water. Cook over medium-low heat until syrupy, about 3 minutes. Keep warm.

2. Pierce the squash flesh with a fork. Dip each squash slice into the glaze to coat, then place cut side down on the prepared pan and roast for 12 minutes. Remove from the oven, flip the slices over and brush with more glaze. Continue roasting until the squash is tender and deep golden, 7-10 minutes. Drizzle with the remaining glaze before serving. Enjoy!