Baked Butternut Squash

Baked butternut squash is hearty and naturally sweet that doesn’t require much to taste fantastic. In this recipe, we season the squash with a bit of butter, brown sugar, cinnamon and nutmeg. Trust that this is all it needs to achieve rich flavor. You can serve this roasted squash as a side or main dish or puree it and put it in soups, stews and pastas. Here’s how to bake butternut squash.

Ingredients for Baked Butternut Squash

• Seasonings: We use salt, cinnamon, nutmeg and pepper in this recipe. The great thing about baked squash is that you can use a variety of spices and seasonings depending on whether you like your squash sweet, spicy or savory (or a combination of these).
• Butternut squash: Check out our guide on how to pick the best butternut squash before executing this recipe.
• Butter: You could also opt to brush the squash with olive oil instead of butter if you’d like.
• Brown sugar: If you prefer a bolder flavor, choose dark brown sugar; dark brown sugar contains more molasses than light or golden brown sugar.

Directions

Step 1: Prep the squash

Preheat the oven to 350°F. Mix the seasoning ingredients. Halve the squash lengthwise and remove and discard the seeds. Place the squash in an 11×7-inch baking dish coated with cooking spray. Brush with the melted butter and sprinkle with seasonings.

Editor’s Tip: Save the seeds for a tasty snack. Rinse them in cold water and drain them and pat dry; toss with olive oil, salt and pepper and roast them in the oven until golden brown.

Step 2: Add the sugar

Place 2 teaspoons of brown sugar in the cavity of each half. Sprinkle with the remaining brown sugar over cut surfaces.

Step 3: Bake

Bake for 40 minutes and ensure its covered. Uncover and bake until squash is tender, about another 20 minutes.

Editor’s Tip: Your squash is done when a fork pierces the flesh easily.

Baked Butternut Squash Recipe Variations

• Make it savory: Adding Parmesan cheese and a little lemon zest to baked butternut squash in place of the sugar, cinnamon and nutmeg gives this squash a more savory flavor profile. Sprinkle with some fresh thyme or oregano leaves and flaky sea salt to serve.
• Spice it up: If you like spice, season the squash with olive oil, cayenne, cumin and coriander (we also like using paprika and chili flakes) instead of cinnamon, nutmeg and butter. (You could opt to leave in the brown sugar if you like a combo of sweet and spicy.)
• Top it off: We love topping this squash with chopped dates and chopped walnuts or pecans right before serving.

How to Store Baked Butternut Squash

Store any leftover squash in an airtight container in the refrigerator. Leftover baked butternut squash is the perfect addition to pasta, risotto, grain bowls and soups.

Can you freeze baked butternut squash?

Yes, though the best way to freeze baked butternut squash is to puree it first. Once you’ve pureed the squash, place it on a cookie sheet and freeze it for at least an hour. Then, transfer the frozen squash to an airtight container or freezer bag and stick it in the freezer.

Baked Butternut Squash Recipe Tips

Do I have to peel the butternut squash for this recipe?

No, roasting is best with the skin on. The skin will become melt-in-your-mouth tender when baked in the oven for long enough.

What’s the difference between roasting the squash in half versus chopping it?

Roasting the butternut squash in half without cutting it up further allows for a more concentrated flavor (and not to mention, less prep). Chopping it does require more prep but you don’t have to cook it as long. The pieces get nicely caramelized in the oven.

What should I serve with baked butternut squash?

Baked butternut squash makes for a delicious entree for non-meat eaters at holiday meals. If you’re eating this squash for a non-holiday meal we’d recommend pairing it with braised mushrooms, a spinach salad and crusty bread. Other good options for side dishes are roasted green beans or broccoli, au gratin potatoes and bean salad.