Baked Butternut Squash
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Calories
125 kcal
Baked Butternut Squash
Description
This recipe starts by cutting the butternut squash in half lengthwise and removing seeds and stringy fibers. The inside is brushed with melted salted butter, then sprinkled with brown sugar and cinnamon or pumpkin pie spice for added warmth and sweetness. The squash is placed cut-side up on a baking sheet and baked uncovered at 375°F for about 50-60 minutes, until soft when tested with a fork.
The roasting concentrates the butternut squash's natural sugars and softens the flesh to a tender, almost creamy texture. The combination of butter, brown sugar, and cinnamon provides a balanced sweet and savory flavor with a subtle spice. Sprinkling salt after baking heightens the flavors and cuts some sweetness.
This baked squash works well served sliced or mashed with additional butter if desired. The recipe provides practical adjustments for squash size and offers suggestions for topping with nuts to add texture and flavor.
If cutting the squash is difficult, microwaving briefly softens it for safer handling. Leftovers can be stored refrigerated in a covered container for 3-4 days. Pre-microwaving before baking can reduce roasting time if pressed for time.
Ingredients
- 1 butternut squash 2.5-3.5 pounds
- ¼ cup butter melted, salted
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon salt or to taste
Instructions
- Preheat the oven to 375°F.
- Cut the butternut squash in half lengthwise and use a spoon to scoop out the seeds and stringy bits.
- Brush the inside of the squash with the melted butter. Sprinkle with brown sugar and cinnamon (or pie spice).
- Place the squash on a baking sheet, cut-side up, and bake uncovered for 50-60 minutes or until tender when poked with a fork.
- Sprinkle with salt. Serve by slicing or mashing with butter.
Notes
- Microwave the squash briefly to soften if hard to cut before roasting.
- Adjust baking time for larger squash to ensure tenderness.
- Add chopped pecans or walnuts during the last 15 minutes for extra flavor and crunch.
- Store leftovers in a covered container in the fridge for up to 3-4 days.
- Microwaving the squash before baking shortens the cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125 | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 0.1g | 0% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 384mg | 16% |
| Potassium | 15mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 6g | 12% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 11mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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