Baked Butternut Squash Recipe

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Baked Butternut Squash Recipe
Baked Butternut Squash Recipe photo by Taste of Home
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Baked Butternut Squash Recipe

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Publisher Photo
Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is how I love to make butternut squash – it could almost be dessert! —Heidi Vawdrey, Riverton, Utah
Recommended: Baking with Squash
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 55 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Bake: 55 min.

Ingredients

  • 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

Directions

Preheat oven to 350°. Mix seasoning ingredients. 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 seasonings.
Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces.
Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes. Yield: 6 servings.
Originally published as Baked Butternut Squash in Light & Tasty October/November 2004, p21

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: 1-1/2 starch, 1/2 fat.

  • 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 seasoning ingredients. 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 seasonings.
  2. Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces.
  3. Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes. Yield: 6 servings.
Originally published as Baked Butternut Squash in Light & Tasty October/November 2004, p21

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Reviews forBaked 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!"

MY REVIEW
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."

MY REVIEW
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."

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

"This was excellant just the way it was!"

MY REVIEW
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."

MY REVIEW
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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