Recipe by Coot226
"This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate."
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butternut squash, halved lengthwise and seeded
salt and ground black pepper to taste
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.
How much water do you put in the pan? Am ready to try this.
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!
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!
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.
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!
Wonderfully easy and tasty recipe. We topped it off by mashing squash with butter, brown sugar and salt. So tasty.
Loved it! (Just as written)
Did you know you can make amish pumpkin pies from these squash? For every 4 cups of mashed squash, add 1 c. evap milk, dash of salt, and 2 eggs and 2 TB flour. Sprinkle the top liberally with cinnamon.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Butternut Squash
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 56
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