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Baked Butternut Squash

Rated as 4.68 out of 5 Stars
104

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

1 h 40 m servings 281
Original recipe yields 2 servings

Directions

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  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.

Footnotes

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

Nutrition Facts


Per Serving: 281 calories; 6.3 59.7 5.2 15 65 Full nutrition

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Reviews

Read all reviews 68
  1. 90 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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. Thi...

Most helpful critical review

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

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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. Thi...

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...

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 ...

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

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...

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. ...

My mother used to fix it similarly, and is the method I prefer, even if making it for squash braided yeast bread. I can scoop it out and mash the squash for other uses. As for the commenter who ...

Ode to the possibilities with this recipe! This is truly Plain Jane - which is utterly lovely as is! But it doesn't always need to be plain....... Until I read through this recipe and the comm...