This hearty butternut squash recipe has all the warmth of fall wrapped into this one seasonally delicious dish!

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

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  • Combine all ingredients in 1-1/2-quart baking dish. Cover and bake 30 minutes. Remove cover and bake an additional 15 minutes or until squash is tender.

Nutrition Facts

250 calories; protein 2.1g; carbohydrates 47.2g; fat 8.4g; sodium 101.4mg. Full Nutrition
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Reviews (105)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/17/2015
Except for peeling and cubing the squash this was an easy dish to throw together. I was roasting meat so cooked mine at 325 degrees for about an hour and it came out perfectly. Our only complaint was it turned out a little too sweet for our taste. Next time I'll cut back on the brown sugar and use a tart apple. Overall a very good recipe and could not tell it wasn't "real" butter. Read More
(31)

Most helpful critical review

Rating: 3 stars
12/28/2015
A bit too sweet and too much fat. Next time I'll cut the sugar and fat in half and I think it'll be a winner! Read More
(6)
134 Ratings
  • 5 star values: 100
  • 4 star values: 29
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/17/2015
Except for peeling and cubing the squash this was an easy dish to throw together. I was roasting meat so cooked mine at 325 degrees for about an hour and it came out perfectly. Our only complaint was it turned out a little too sweet for our taste. Next time I'll cut back on the brown sugar and use a tart apple. Overall a very good recipe and could not tell it wasn't "real" butter. Read More
(31)
Rating: 4 stars
11/02/2015
I love butternut squash and I really enjoyed the flavors of this recipe. I thought it had the perfect amount of spice and wasn't too sweet. I also thought the addition of the apple and cranberries were the perfect accompaniment. I did add a touch of salt and pepper. The cooking method did not work as well for me. After reading the reviews I decided to cover & cook for 15 minutes and uncover for 15 minutes. The squash was cooked perfectly, but, would have been way overcooked if I had prepared it according the the recipe instructions. I think I might even prefer it to be cooked completely uncovered so the squash roasted and caramelized instead of steaming. Read More
(24)
Rating: 4 stars
11/01/2015
The recipe instructs you to cut the squash into 1/2” cubes and to bake at a high temperature (425ºF) covered for 30 minutes. At 30 minutes, my butternut squash was overcooked and mushy, so I didn’t bake for an additional 15 mins uncovered. In the future, I will check at 15-20 minutes, then remove the cover, and bake until tender and a little brown. The combination of the squash with the apples and cranberries is very flavorful, and this would make a great Holiday side dish to either turkey or ham. Read More
(18)
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Rating: 5 stars
11/22/2015
Delicious!! Perfect as a Thanksgiving side dish, or along any of your favorite chicken, pork, seafoid, or beef dishes any night! I used 2 packages of pre-peeled and cubed squash, and fresh cranberries rather than dried; otherwise, I followed the recipe as written. I found that the I Can't Believe It's Not Butter spread was very easy to work with. The dish was quick to put together, it baked up perfectly, and my group of friends really enjoyed it! Read More
(11)
Rating: 5 stars
04/13/2016
Amazingly Delicious! I wasn't sure what to expect with this dish but i was pleasantly surprised. It was delicious and I will make it again as a side dish. I doubled the recipe this time by using 2 butternut squashes 2 apples 3 tbs of brown sugar 1/2 cup of I can't believe it's not butter 1 cup of cranberries 1/2 cup of walnuts 3/4 teaspoon of cinnamon and 3/4 teaspoon of nutmug. Read More
(11)
Rating: 5 stars
11/05/2015
This is sooooo good! I followed the recipe with the exceptions of adding 1/4 cup of walnuts. (would have preferred pecans but used what was on hand) and I had dried cherries not cranberries. I only baked for 15 minutes and it was perfect. Threw on some dried parsley for fun too. Really nice dish and I will be making this often! Read More
(9)
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Rating: 5 stars
11/04/2015
I don't love peeling butternut squash but is a absolute must with this recipe. Maybe my cubes were big but I did cook the dish for closer to 25 mins and it wasn't mushy. I didn't peel the apples but I don't think you need to. Good flavor and texture and lovely fall or holiday meal. Looking forward to trying with fresh cranberry! Read More
(8)
Rating: 5 stars
09/28/2017
I meant to pick up a spaghetti squash and picked up a butternut by mistake and wanted to do something other than the usual soup I make with butternut squash. What a winner this one is!! When working with squash it's easiest to pierce it a few times then nuke it for a few minutes just long enough to be able to get a knife through it. Once it cools down it's easy enough to then scoop out the insides and peel it but that part of the prep takes the longest amount of time (and it's something you could even do a day in advance). And it's a lot cheaper than buying the ones already cut and peeled at the store. I'm not a big fan of nutmeg so I didn't use that and I use real butter instead of imitations and this was EXCEPTIONAL. The only thing I'll do different in the future is I'll do the squash prep earlier. Read More
(7)
Rating: 3 stars
12/28/2015
A bit too sweet and too much fat. Next time I'll cut the sugar and fat in half and I think it'll be a winner! Read More
(6)
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