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Baked Butternut Squash

Total Time

Prep: 10 min. Bake: 1 hour

Makes

6 servings

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this is my favorite baked butternut squash recipe—it could almost be dessert! —Heidi Vawdrey, Riverton, Utah

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

  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, for 40 minutes. Uncover; bake until squash is tender, about another 20 minutes.

Test Kitchen Tips
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Check out 42 of Grandma's best squash recipes.
  • Nutrition 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.