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


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


  • 1. Preheat oven to 350°. Mix first four ingredients.
  • 2. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasoning mixture. Place 2 teaspoons brown sugar in squash cavities. Sprinkle cut sides of squash with remaining brown sugar.
  • 3. Bake, covered, 40 minutes. Uncover; bake until squash is tender, 15-25 minutes. Yield: 6 servings.

Nutritional Facts

1 serving: 120 calories, 4g fat (2g saturated fat), 10mg cholesterol, 136mg sodium, 22g carbohydrate (9g sugars, 5g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Baked Butternut Squash

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JMartinelli13 User ID: 92779 232912
Reviewed Sep. 15, 2015

"My squash was already cut up into cubes, I tossed it with the other ingredients and baked. Great fall side dish!"

ccjs User ID: 7579997 206859
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."

copelah User ID: 1282457 60493
Reviewed Dec. 16, 2013

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

grammie75 User ID: 6152477 129591
Reviewed Nov. 26, 2011

"This was excellant just the way it was!"

ChandiP User ID: 3885565 64136
Reviewed Sep. 6, 2011

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

cafritz User ID: 1148899 143896
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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