Baked Butternut Squash Recipe - Allrecipes.com
Baked Butternut Squash Recipe
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Baked Butternut Squash
Enjoy as a simple side or turn it into a delicious soup or filling for ravioli. See more
  • READY IN ABOUT hrs

Baked Butternut Squash

Recipe by  

"This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
  3. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • To cook a large squash takes 90 minutes. If you have a smaller squash, adjust the baking time.
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2013

I have been making squash similar to this recipe for some years and the family likes it a lot. Usually I bake it with the cut side up and coat it with butter and a light coat of brown sugar. This time I tried baking it as directed and it came out nice and moist too. After baking in the oven I removed the skin and then covered it with butter, sea salt, fresh pepper, sprinkled brown sugar over it, and placed it back in the oven under the broiler just long enough to caramelize the brown sugar. It came out delicious. The salt and pepper add a nice dimension to the flavor that was just perfect. This is a simple recipe that tastes great.

 
Most Helpful Critical Review
Oct 06, 2014

How much water do you put in the pan? Am ready to try this. Ruth

 
Dec 24, 2012

This recipe is super easy (and it makes your house smell fabulous!) I'm baking the squash to actually add to a butternut squash ravioli recipe and I couldn't be more excited. One thing I found, though, is that mine were done around 45 - 50 minutes, but I think my squash were a bit smaller than most. Just keep checking them and decide for yourself when they're done! Can't wait to mash this up with some parmesan! YUM!

 
Nov 22, 2012

I scooped the squash out with a spoon, added butter, salt & pepper, mashed it and served it on Thanksgiving. Thanks for a great, simple recipe!

 
Nov 11, 2013

After baking, instead of removing the skin, I turned the squash halves over so the cut side was up. Then I put the butter, a small amount of brown sugar and maple syrup, salt and pepper on the squash. I used a fork to cut the squash a little bit to make room for those things. Then put them on a broiler pan and broiled them until the tops were a little brown. We just ate the squash out of the skins.

 
Nov 28, 2013

This is a great recipe.. wonderful jumping off point. I had never cooked fresh butternut squash before so this was very helpful. I changed it up a bit, though. Instead of putting any water in with it, I cut it in half, scooped out the seeds then brushed it with olive oil. I put it cut side up, sprinkled it with sea salt and cracked pepper and roasted it.. no water.. for about an hour to an hour and a half at 350 until it was soft enough to mash. I let it cool so it was easy to scoop out and mashed it up with some butter and a dash of ground ginger.. no sour cream.. it was smooth and creamy on it's own. No sugar needed, either! The roasting brought out the sweet of the squash and it was perfect! Just before serving I put it in the microwave for just a minute to heat it up and topped it with a pat of butter.. YUM!

 
Feb 11, 2013

Wonderfully easy and tasty recipe. We topped it off by mashing squash with butter, brown sugar and salt. So tasty.

 
May 08, 2013

Yum! I'd never a made squash before and this made it easy! Thanks!

 

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Nutrition

  • Calories
  • 281 kcal
  • 14%
  • Carbohydrates
  • 59.7 g
  • 19%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 10.2 g
  • 41%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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