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My review
Baked Butternut Squash
Coot226
"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 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
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 g fat; 59.7 g carbohydrates; 5.2 g protein; 15 mg cholesterol; 65 mg sodium. Full nutrition
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Reviews
Read all reviews 6687 Ratings
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Most helpful positive review
1/16/2013
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. Thi...
Most helpful critical review
10/6/2014
How much water do you put in the pan? Am ready to try this. Ruth
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1/16/2013
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. Thi...
12/24/2012
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...
11/22/2012
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!
11/11/2013
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 ...
11/28/2013
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...
9/29/2014
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. ...
10/18/2014
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 ...