Caramelized Butternut Squash - and a Giveaway

Thanksgiving is my favorite holiday!  I always host Thanksgiving dinner at my house and my family comes in from New York and New Jersey to help us celebrate.  I love hosting because that means I get to be in charge of the menu planning.  We normally do a sweet potato side dish to go along with our Thanksgiving feast but this year I wanted to change it up  just a bit and swap in some yummy and healthy butternut squash to replace the sweet potatoes (not that they aren't yummy and healthy too but I wanted something different this year.)  I also made another swap in our vegetable side dish - I swapped out the butter and replaced it with  Country Crock Light.  I have to admit, I have never used Country Crock before but when I replaced the butter with this light alternative, no one could tell the difference.  This Caramelized Butternut Squash was so delicious the brown sugar along with the salt and pepper added the right amount of flavor and I felt a lot better about gobbling down seconds and picking the caramelized  scraps  (super yum) off of the sheet pan because I knew the Country Crock was light.  Veggies help complete a well-rounded, better-for-you Thanksgiving meal, and Country Crock helps make them even more delicious.  Want to know something else about  Country Crock?  It has 0g trans fat... awesome right? Have you ever used Country Crock to replace butter in any of your dishes?  If you are looking for some Thanksgiving recipes, The Country Crock Chronicle  has some great vegetable side dish recipes for you to look through and maybe even add to your holiday menu this year.

recipe adapted from Food Network
What you need:
1-2 medium butternut squash (4 to 5 pounds total)
6 tablespoons Country Crock Light, melted
1/4 cup light brown sugar, packed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

What you do:
Preheat the oven to 400 degrees F
Cut off and discard the ends of the butternut squash. Peel the squash, cut them in half
lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Combine the melted Country Crock, brown sugar, salt, and pepper. 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 to be sure it browns evenly. Taste for seasonings and serve hot.

I have a great giveaway for you guys!  How would you like to win this fabulous Thanksgiving kit?  (click on the links to see these great items)
Harvest Pumpkin Tiny Taper Holders, Set of 4
Italian Scalloped Bakers, 10" x 6"
13” Wire Baker Rack 
Italian Scalloped Bakers, 10" x 6"
13” Wire Baker Rack 

a Rafflecopter giveaway linking up to these happening parties 

1. Thank you to Country Crock for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.