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READY IN ABOUT 1¾ hrs

Baked Butternut Squash

Read Reviews (7)

"This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate." — Coot226

Ingredients Edit and Save

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Original recipe makes 2 servings Change Servings

1 butternut squash, halved lengthwise and seeded
water

1 tablespoon butter, divided
salt and ground black pepper to taste

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
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

PREP 10 mins
COOK 1 hr 30 mins
READY IN 1 hr 40 mins

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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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!

—Nashville Nosher

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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.

—Micah.Funk

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7 Ratings

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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!

—Desiree

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Feb 11, 2013

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

—ibbz

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Jan 26, 2013

Hands down, the easiest side dish I've ever made! The squash added a nice aroma to the kitchen and turned out very tender and flavorful.

—hroberts12

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Jan 17, 2013

Like Micah, I had never cooked squash cut-side down, and mine was small enough to be done to perfection in approximately 45-50 minutes. The skin did remove easily; I used a paring knife to skim it off. I lightly buttered the halves then sprinkled with just a tad of sea salt (we watch our salt consumption) probably using less than 1/4 tsp between both halves. Finishing with a bit of pepper and served with pesto pork chops. Excellent meal! Excellent, easy butternut squash recipe! Thanks for submitting Coot! It's going in my recipe box now! :-D

—campergramma

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May 08, 2013

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

—Green Witch

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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.

Nutritional Information

Baked Butternut Squash

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 281
Calories from Fat: 56

% Daily Value *
Total Fat 6.3g 10 %
Saturated Fat 3.8g 19 %
Cholesterol 15mg 5 %
Sodium 259mg 10 %
Potassium 1801mg 50 %
Total Carbohydrates 59.7g 19 %
Dietary Fiber 10.2g 41 %
Protein 5.2g 10 %
Sugars 11.2g
Vitamin A 1089 %
Vitamin C 179 %
Calcium 31 %
Iron 36 %
Thiamin 51 %
Niacin 56 %
Vitamin B6 49 %
Magnesium 62 %
Folate 77 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.