So much flavor concentrates in the skin of vegetables — I’m always delighted when I find a recipe that includes it. Note that some butternut can be very hard, so take care when slicing them. Baked squash is delicious as an appetizer with wild mushrooms or as a side dish with duck, pork and game.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 10 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 1 medium butternut squash (about 3 pounds)
- 2 to 3 tablespoons melted butter
- 2 to 3 tablespoons vegetable oil
- 1 teaspoon sugar
- Salt and pepper
- 1 bunch rosemary
- 1 bunch thyme
- 3 to 4 bay leaves
Instructions
- Heat the oven to 375 degrees F (190 degrees C).
- Using a large chef’s knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices.
- Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices.
- Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
- Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don’t hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 287 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 19 mg |
| Sodium | 856 mg |
| Serving Size | 1 of 4 servings |
| Calories | 287 |
| Total Fat | 17 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 3 g |
| Cholesterol | 19 mg |
| Sodium | 856 mg |
Reviews
Very easy. More savory than sweet. I copied it in my recipe book, it’s now in my recurring dishes.
This was a great receipe!
I was trying it on my new NuWave oven and it only took me 30 min to make. I used all the ingredients and added tiny sprinkle of cinnamon. LOVE IT!
I was trying it on my new NuWave oven and it only took me 30 min to make. I used all the ingredients and added tiny sprinkle of cinnamon. LOVE IT!
I had no fresh rosemary & tyme so I improvised by lightly sprinkling dried rosemary, tyme, cinnamon, and ground clove over the oiled & buttered squash. I baked it at 375 degrees for 1 hour and 15 minutes for it to be really tender yet crispy. It turned out fabulous. I’m not a butternut squash lover, but it tasted so delicious. Thanks for the recipe.
I fixed this tonight, I cooked it a total of 50 minutes, it was not crispy but it was very good. My husband, who does not like Squash, said it was a keeper recipe.
Next time I fix it, I will try for 60 minutes to see if it gets crispy.
Next time I fix it, I will try for 60 minutes to see if it gets crispy.
Creamy, delicious and a great way to eat a healty veggie. I use less butter and still comes out perfectly tasty.
One of the BEST squash I have ever had…Try it!
So Easy to make. I put it ontop of my grilled chicken, to spice it up!
I have been trying to use more (and different) vegetables for side dishes during the weeknight. This was not only easy, but delicious and my family loved it. Insted of brushing the pieces with the butter/oil I put it in a ziplock bag and tossed…much easier.
Tried this with little squash (summer squash? instead; I think I should’ve adjusted the cooking time or temp, since it came out more squooshy than crispy. Still tasty, though!
the herbs make the squash excellent. The baking time took a bit longer in my oven, but the squash came out with perfection. I do not usually like squash by itself and this recipe changed my mind.