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Baked Butternut Squash Recipe

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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.
TOTAL TIME: Prep: 5 min. Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 5 min. Bake: 55 min.
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
Originally published as Baked Butternut Squash in Light & Tasty October/November 2004, p21

Nutritional Facts

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.

Reviews for Baked Butternut Squash

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
 (1)
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MY REVIEW
Reviewed Jan. 3, 2014

"Baked the recommended time and then added the additional time as mentioned in the recipe. It was still hard as a rock. Cut t up in bites and MW'd for 10 minutes, cut it into bites and fed it to the 5 dogs (they need veggies too."

MY REVIEW
Reviewed Dec. 16, 2013

"Great taste. I peel and chunk then toss with butter and spices. Roast 400* approx 35 min."

MY REVIEW
Reviewed Nov. 26, 2011

"This was excellant just the way it was!"

MY REVIEW
Reviewed Sep. 6, 2011

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

MY REVIEW
Reviewed Oct. 25, 2010

"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."

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