Butternut Squash Baked With Brown Onion Soup and Butter

READY IN: 40mins
Recipe by JeanineD 2

This butternut recipe I came up with myself as I got tired of making mashed butternut that consisted of butternut, salt, pepper and butter mashed together Baby cabbage can be used instead of the butternut in the same manner, slice the baby cabbage into 2inch thick slices but not right down to the bottom of the cabbage so that the cabbage stays intact butter the slices thickly sprinkle with soup powder wrap in foil and bake as below. Allow 3 slices per person

Top Review by Andi of Longmeadow

Loved this! And easy too!! I highly recommend this recipe - aren't we all so busy? Well some of us are, and some aren't - but as for living on the farm - anytime you can get a butternut in the oven to roast and bake whilst you go and take care of farm chores - and come back to an aroma of goodness that greets you at the door - then I am a fan!! I didn't use foil - just put the ingredients in the halves - and baked away! When finished - cut it up and goodness ooozzed out and became a wonderful addition to the salmon we also had! Bravo - great recipe!

Ingredients Nutrition

  • 2 butternut squash
  • 120 g brown onion soup mix
  • butter
  • cooking silver aluminum foil


  1. Slice butternut into 2 inch thick rings, place butternut on foil.
  2. Sprinkle the brown onion soup powder over butternut dot with nuts of butter fold foil into a parcel to prevent the butternut, soup and butter from falling out bake at 160C (325F) for 30 to 40 minutes.

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