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