We celebrated early Thanksgiving yesterday, as my son is working on actual Thanksgiving and the days afterward. We were making most of the dinner and bringing it to his and my DILs place. They have a baby and transporting her with all her gear is too challenging.

I have tried many butternut squash recipes and this is the best new one I’ve tried. Probably a lot of you already make a version of this. But it was new for me. The hardest part was peeling the quash.

I was feeling really frazzled – I’ve never had to transport a Thanksgiving dinner before – and this was simple enough for me to handle. I had to interrupt it 2/3 of the way through the roasting and pack it up to take with. I just covered the rimmed sheet pan with foil, set it into another slightly large pan, and carried it flat in a cardboard box. At their place I just uncovered it and popped it back in to continue caramelizing.

Notes in italics are mine. I always write them down immediately in case I pass the recipe along to someone who may not know things I might take for granted.

Caramelized Butternut Squash by Ina Garten

2 medium butternut squash (4 to 5 pounds total)

6 tablespoons unsalted butter, melted

1/4 cup light brown sugar, packed

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Microwave for a few minutes first to be able to cut in half. Peel the squash, cut them in half lengthwise, and remove the seeds. (When peeling also peel off the thin translucent layer underneath the peel. It’s like an onion skin after baking if left on.) Cut off and discard the ends of each squash.

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 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.