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Baked Butternut Squash Recipe

Heidi Vawdrey takes advantage of fabulous fall produce by baking up this scrumptious side dish in Riverton, Utah. Lightly seasoned with cinnamon, nutmeg and brown sugar, the squash offers plenty of harvest-fresh flavor.

This recipe is:

Healthy

Diabetic Friendly

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Baked Butternut Squash Recipe

Prep: 5 min. Bake: 55 min.

Yield: 6 Servings

5 55 60

Ingredients

1 butternut squash (2 pounds)
2 tablespoons butter, melted
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
6 teaspoons brown sugar, divided

Directions

Cut squash in half lengthwise; discard seeds. Brush squash halves with butter. In a small bowl, combine the salt, cinnamon, nutmeg and pepper; sprinkle over squash halves. Place 2 teaspoons brown sugar in each half. Sprinkle remaining brown sugar over cut sides of squash.
Place in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 350° for 40 minutes. Uncover; bake 15-25 minutes longer until squash is tender. Yield: 6 servings.

Nutritional Analysis: One serving (2/3 cup cooked squash) equals 106 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 144 mg sodium, 19 g carbohydrate, 4 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Baked Butternut Squash in Light & Tasty October/November 2004, p21

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Baked Butternut Squash

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Reviewed on Nov. 26, 2011 by grammie75

This was excellant just the way it was!

Reviewed on Sep. 06, 2011 by ChandiP

I thought this turned out perfect. I will definitely make again with other types of squash.

Reviewed on Oct. 25, 2010 by cafritz

I changed this recipe just a tad, by peeling the squash, and cutting it into 2 inch cubes. I used acorn squash in place of the butternut a few times and it came out great. The guys at my husbands deer camp think this is a fantastic recipe.