Community Pick
Sweet Butternut Squash
"A simple side dish, perfect for cool fall nights."
photo by pate g.
- Ready In:
- 1hr 10mins
- Ingredients:
- 3
- Serves:
-
2
ingredients
- 1 medium butternut squash
- 1⁄2 cup brown sugar
- 6 tablespoons butter
directions
- Cut the squash in half and take out the seeds.
- Bake at 350 for 30 minutes with the cut side down.
- Turn over and put half of the sugar and half the butter in each squash, bake for 30 more minutes.
- Salt and pepper if desired.
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Reviews
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It was m-m-m good1 This is one of our favorite receipes! Thanks a lot for posting it!!! -
This is a great receipe.It's been in our family for years. The only other thing we added was a slice of bacon across each on and you can add cinnamon and sugar or nutmeg. Both are great on it. This is the only way my teenager will eat it.
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This recipe was a great alternative for a side dish on a chilly winter night. I made this with a pork loin roast. My husband was surprised to like it himself. :-) -
I made a mistake and put the butter mixture on the bottom with the squash face down and, if I say so myself, it wasn't exactly a bad idea. The caramelized surface was like eating candy. Well, go ahead, talk about it amongst yourselves...while I indulge.
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Delicious! I baked the whole butternut squash, with slits cut in it to let steam escape, at 375 degrees for about 45-50 minutes. Then I cut it in half, cleaned out the seeds, and put the butter and brown sugar on. The only other thing I did differently was to cut little slits in the flesh of the squash and stuff them with raisins before adding the brown sugar and butter. I then baked it at 350 degrees for about 30 minutes. We give it five stars!
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Tweaks
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Instead of butter, I used 2 tbsp of Becel Olive Oil spread, 1 tbsp per side. I rubbed the becel all along the cut edges as well. I substituted pure Canadian Maple Syrup instead of using brown sugar and it was to die for. -
My favorite way to make squash. Love the sweetness of the sugar and the flavors in the squash. It's good sprinkled with a little cinnamon too, and you can substitute maple syrup for the brown sugar and its awesome too! When the squash is done I scoop it out and mash it along with the butter mixture until there are no lumps. You can add salt and pepper and more butter if you want, to taste. Thanks Miss Erin.
RECIPE SUBMITTED BY
Miss Erin C.
Minneapolis, Missouri
Mom to 4 boys, city dweller, eater, craft beer enthusiast, original Recipezaar member.
