Squash Candy?

I've loved having a local Farmer's Market to go to on Sunday mornings. In honor of the ending of that wonderful season of accessible fresh produce here is a recipe I made last night with one of the squash I picked up a few weeks ago. Andree ate them like candy. (And considering the brown sugar that's not surprising.)
Caramelized Butternut Squash Recipe #106627

This is a delicious recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.

by Pianolady

1¼ hours | 15 min prep

SERVES 6

• 2 medium butternut squash (4 to 5 pounds total)
• 6-8 tablespoons unsalted butter, melted and cooled (I used coconut oil.)
  
• 1/4 cup light brown sugar, packed
• 1 1/2 teaspoons kosher salt
• 1/2-1 teaspoon fresh ground black pepper

1. Preheat the oven to 400°F.
2. Cut off the ends of each butternut squash and discard.
3. Peel the squash and cut in half lengthwise.
4. Using a spoon, remove the seeds.
5. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet.
6. Add the melted butter, brown sugar, salt and pepper.
7. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet.
8. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize.
9. Turn the squash while roasting a few times with a spatula to be sure it browns evenly.
10. Adjust seasonings if needed.
11. Serve hot.
12. Enjoy!

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