-
-
My review
Baked Butternut Squash
109
Coot226
"This simple baked butternut squash is easy to make, delicious to eat, and looks beautiful on the plate."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 281Original recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Cook's Note:
- To cook a large squash takes 90 minutes. If you have a smaller squash, adjust the baking time.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 77102 Ratings
-
-
-
-
-
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
Most helpful
Most positive
Least positive
Newest
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 ...
10/6/2014
How much water do you put in the pan? Am ready to try this. Ruth
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 ...
9/29/2014
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...