Baked Butternut Squash


This easy baked butternut squash is delicious to eat and looks beautiful on the plate served right from the skins. Sometimes simplicity is best, and that's definitely the case with this recipe. Perfect as a holiday side dish. Or, peel the skin and mash the flesh for mashed butternut squash, or use in other recipes!

Prep Time:
10 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 40 mins
2 squash halves

This baked butternut squash recipe is a simple and delicious way to embrace seasonal produce.

Baked Butternut Squash
France C

Baked Butternut Squash Ingredients

These are the ingredients you'll need to make this easy baked butternut squash:

· Butternut squash: Look for a solid beige butternut squash that feels heavy for its size.
· Butter: A tablespoon of butter adds richness and moisture. You could substitute olive oil, if you like.
· Seasonings: This baked butternut squash is simply seasoned with salt and pepper. You can add more spices, such as cayenne pepper or garlic powder, to taste.

baked butternut squash with olive oil

How to Bake Butternut Squash

Making baked butternut squash is incredibly easy. You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated baked butternut squash recipe:

Place the squash halves in a baking dish with two cups of water. Bake in the preheated oven until the squash is tender, then top with butter and seasonings.

How Long to Bake Butternut Squash

Your large butternut squash halves should be perfectly baked after about 90 minutes in an oven preheated to 350 degrees F. If you're using a small or medium squash, adjust the bake time.

How to Use Baked Butternut Squash

This baked butternut squash is a simple, elegant side dish as-is. You can also use it to make one of these autumnal recipes:

· Easy Butternut Squash Ravioli
· Butternut Squash and Cranberry Muffins
· Autumn Butternut Squash Casserole

butternut squash ravioli
Photo by Meredith.

Allrecipes Community Tips and Praise

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

"So simple, yet so delicious," according to KellyBB. "Followed the recipe as written, wouldn't change a thing. I plan on making this instead of candied sweet potatoes this Thanksgiving."

"This recipe is super easy (and it makes your house smell fabulous!)," raves Allrecipes Allstar Jamie Justice Yost. "I'm baking the squash to actually add to a butternut squash ravioli recipe and I couldn't be more excited."

Editorial contributions by Corey Williams


  • 1 large butternut squash, halved lengthwise and seeded

  • 1 tablespoon butter, cut into pieces

  • salt and ground black pepper to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Place squash, cut-sides down, in a 9x13-inch baking dish. Pour 2 cups water into the dish around the squash halves.

  3. Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.

  4. Remove from the oven and transfer each half to a plate, cut-side up. Top each half with butter and season with salt and pepper.

    Baked Butternut Squash


Adjust the baking time if using a smaller squash. Drizzle with olive oil instead of butter, if desired.

To serve without the skin, let squash cool slightly after removing from the oven. Carefully remove the skin with a fork (it should be very easy to remove) and continue with Step 4.

Nutrition Facts (per serving)

281 Calories
6g Fat
60g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 281
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 65mg 3%
Total Carbohydrate 60g 22%
Dietary Fiber 10g 36%
Total Sugars 11g
Protein 5g
Vitamin C 107mg 537%
Calcium 250mg 19%
Iron 4mg 20%
Potassium 1801mg 38%

* 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.

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