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Caramelized Butternut Squash

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

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