Baked Butternut Squash

Baked Butternut Squash

Tender roasted squash with caramelized edges and a hint of brown sugar and butter.

Total 1 hr Makes 4 servings Calories 160/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Halved and roasted until the flesh turns creamy and the edges caramelize, this butternut squash gets a simple butter and brown sugar finish that highlights its natural sweetness. It pairs easily with roasted meats or grain bowls, and works equally well as a weeknight side or a holiday table addition.

Ingredients

  • 1 butternut squash (about 2 1/2 pounds), halved and seeded
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon

Method

  1. Preheat the oven to 400°F. Line a 9x13-inch baking sheet or pan with parchment paper or foil.

  2. Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.

  3. Place the squash halves cut-side up on the prepared pan. Brush the cut surfaces evenly with melted butter.

  4. Sprinkle the brown sugar, salt, pepper, and cinnamon evenly over the cut surfaces of the squash.

  5. Bake until the squash is tender and easily pierced with a fork, 45 to 55 minutes.

  6. Let the squash cool for 5 minutes, then scoop the flesh from the skin or serve directly in the shell, cut into wedges.

Rate this recipe

★ 4.8 (1)

Baked Butternut Squash

Halved and roasted until the flesh turns creamy and the edges caramelize, this butternut squash gets a simple butter and brown sugar finish that highlights its natural sweetness. It pairs easily with roasted meats or grain bowls, and works equally well as a weeknight side or a holiday table addition.

1 hr 4 servings 160 cal

Ingredients

  • 1 butternut squash (about 2 1/2 pounds), halved and seeded
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cinnamon

Method

  1. 1

    Preheat the oven to 400°F. Line a 9x13-inch baking sheet or pan with parchment paper or foil.

  2. 2

    Cut the butternut squash in half lengthwise and scoop out the seeds with a spoon.

  3. 3

    Place the squash halves cut-side up on the prepared pan. Brush the cut surfaces evenly with melted butter.

  4. 4

    Sprinkle the brown sugar, salt, pepper, and cinnamon evenly over the cut surfaces of the squash.

  5. 5

    Bake until the squash is tender and easily pierced with a fork, 45 to 55 minutes.

  6. 6

    Let the squash cool for 5 minutes, then scoop the flesh from the skin or serve directly in the shell, cut into wedges.