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Baked Butternut Squash Recipe

Take advantage of fabulous fall produce and roast this scrumptious side. Lightly seasoned with cinnamon, nutmeg and brown sugar, this butternut squash could almost be dessert! —Heidi Vawdrey, Riverton, Utah
TOTAL TIME: Prep: 5 min. Bake: 55 min. YIELD:6 servings

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, 40 minutes. Uncover; bake until squash is tender, about 20 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: 1-1/2 starch, 1/2 fat.

Reviews for Baked Butternut Squash

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MY REVIEW
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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