Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

My parents always baked squash like this & after 50+ years, it's still my favorite!!! Usually, it was a huge Hubbard that my Dad would use an ax or hatchet on in order to split it into several chunks. I prefer Butternut Squash, but you can use Buttercup or Acorn, if desired. This is for ONE squash & IMO it doesn't come any better or easier than this. Cooking time is the same for as many squash that you're baking at one time.

Ingredients Nutrition

  • 1 squash, choice, split & seeded (NOT Spaghetti type squash)
  • 1 slice bacon, per squash (I use thick sliced bacon)
  • 1 tablespoon chopped onion, per half (optional)
  • salt & pepper, to taste

Directions

  1. Preheat oven to 350°.
  2. Split squash & remove all seeds & stringy membrane.
  3. Use a baking pan such as a 9 X 13 or larger with sides.
  4. Line with foil or parchment paper.
  5. Place squash CUT-SIDE DOWN.
  6. Bake for 20-25 minutes.
  7. Remove from oven & turn squash CUT-SIDE UP.
  8. Salt & Pepper to taste.
  9. If desired, put 1 T. chopped onion (or shallot) into each cavity.
  10. Cut bacon slice in half & put into each cavity.
  11. Return to oven & bake an additional 20-30 minutes or until a toothpick easily inserts into the skin.
  12. Eat or discard bacon &/or onion.
  13. Serve as desired -- I prefer a little butter & a little more salt & pepper.
  14. ENJOY!