When served straight from the skins, this simple baked butternut squash is lovely to eat and presents well on the platter. This recipe is a good example of when keeping things simple is best. Ideal as a side dish for the holidays. The flesh can also be used in other dishes or peeled and mashed to make mashed butternut squash!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 2 |
| Yield: | 2 squash halves |
Ingredients
- 1 large butternut squash, halved lengthwise and seeded
- 1 tablespoon butter, cut into pieces
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place squash, cut-sides down, in a 9×13-inch baking dish. Pour 2 cups water into the dish around the squash halves.
- Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.
- Remove from the oven and transfer each half to a plate, cut-side up. Top each half with butter and season with salt and pepper.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 10 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 65 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Please tell people to wash their squashes first and always. I didn’t fill mine, I made a mixture of butter with pumpkin pie spice, a little sugar and salt and ate it from the shell. I saw your soup recipe and combined the 2 so I didn’t have to peel. Mostly cooked the squash, scooped out hot to a pot and blended with the simple ingredients you used, minced garlic and onion powder, just a little pumpkin puree and heavy cream. Had to pass some to my neighbors and they were happy. I can’t stand for long periods and don’t take pictures of my food, sorry.
This baked butternut squash is wonderful. Adjust your bake time depending on the size of your squash. Keep an eye on the amount of water in the pan.
I made this exactly by the recipe but cooked it a shorter amount of time because the squash was small. It was absolutely delicious!
Love it. No changes
no changes
I did the fancy butternut squash shown in the video. It was delicious!!
Baked as directed, changed toppings for each family member’s choice. Everyone had a taste of all 4 halves 1)butter, salt, pepper 2)butter,ginger, allspice 3)butter, cinnamon, allspice 4)butter, cinnamon, ginger,brown sugar. All had alittle hot maple syrup, drizzled on. Excellent
I added honey and brown sugar. Was great.
This was one of my favorite things mama made growing up. She baked hers in the oven and added butter and brown sugar. Years later i split mine turn upside down and microwave for a while maybe 15 minutes and then transfer to the oven and add the butter and brown sugar. Cuts down on cooking time and the butter and brown sugar caramelizes a little
A very simple, no-fuss way to cook butternut squash. It turns out nice and soft with a slight caramelized flavor. I add more butter at the end, but that’s personal preference. This makes at least 4 servings if you’re using a large squash.
I placed the squash cut side up with 1 Tbsp butter in each seed hollow. After adding water to the pan I sealed it in with aluminum foil. This squash was a larger one. It was done in 1 1/2 hours. I got 4 good sized servings from it. My mom would stab the cut surfaces copiously with a fork before spreading butter over each half, then sprinkling seasoning on if desired, before covering with foil and baking (with water in the pan). This is one application where real no salt butter is necessary. Salt and pepper are totally unnecessary unless you are trying to mask or destroy the flavor of the squash.
Came out well. I just scooped out the squash. Used plenty of salt and pepper.
I loved this. the squash turns out buttery smooth and delicious. I’m 17 so I’m new at cooking but this made it stress-free. the 2 things that I personally would recommend are using a knife with teeth and putting butter on it while it bakes. I hope you’ll enjoy this as much as I have.
This was fun to take to the fourth of July potluck. So easy and a conversation piece. A hit with all. Plus – no cutting it into cubes!!
I love butternut squash. This is a very simple recipe.
I do this very often, butternut squash is a favorite. Often we put into a bowl and smash with butter, salt, and pepper. It’s awsome either way. Even bake with cut halves up covered with butter and brown sugar sometimes (like you would acorn squash
This was very easy and took less than an hour.
We have been making this for years, except we microwave it in a pyrex dish with about 1/4 inch of water and cover it. Takes about 25 min. Butter or margarine are good as well as parmesan cheese, cinnamon or ginger. Easy and it doesn’t take very long.
So simple, yet so delicious. Followed the recipe as written, wouldn’t change a thing. I plan on making this instead of candied sweet potatos this Thanksgiving.
Easy and delicious.
Deceptively simple and flavorful. Thanks!