Baked Butternut Squash

READY IN: 50mins
Recipe by ratherbeswimmin

In' Heirloom Cooking with the Brass Sisters'

Top Review by LifeIsGood

Excellent! Great flavors. I loved the toasted walnuts addition. The pineapple burned a bit, so I would suggest checking it early. Thanks for posting! :)

Ingredients Nutrition


  1. Set oven rack in the middle position; preheat oven to 425°.
  2. Line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat with vegetable spray.
  3. Place the squash in a large bowl.
  4. Melt butter in a saucepan over medium heat; add brown sugar and stir with a wooden spoon until combined.
  5. Add pineapple, salt, pepper, and ginger.
  6. Bring to a boil, decrease heat to medium, and cook until mixture is syrupy, about 15 minutes.
  7. Pour pineapple mixture over squash and toss to coat.
  8. Spread squash on prepared pan.
  9. Bake 20 minutes, shaking pan after 10 minutes for even cooking, until squash is soft when pierced with a knife.
  10. Sprinkle with walnuts and serve immediately.
  11. Store leftover squash in covered container in the refrigerator.

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