Makes 6 servings.

INGREDIENTS

  • 12 1/4-pound butternut squash, halved, seeded, peeled, cut into3/4-inch cubes
  • 3tablespoons butter, melted
  • 3/4cup sugar
  • 1teaspoon ground cinnamon
  • 1/2teaspoon salt
  • 1/4teaspoon ground black pepper
  • 1/8teaspoon ground cloves

    DIRECTIONS

    Preheat oven to 375°F. Place squash in 8×8x2-inch glass baking dish. Drizzle with butter; toss to coat. Blend sugar, cinnamon, salt, pepper and cloves in small bowl; mix into squash. Bake until squash is tender and syrup bubbles thickly in dish, stirring gently every 15 minutes, about 50 minutes total.