By Pianolady on December 22, 2004
Photo by gailanng
Photo by gailanng
"This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious."
Serving Size: 1 (403 g)
Servings Per Recipe: 6
"This was delicious! Please be aware though, if you have never dealt with butternut squash (like me!), that you should wear plastic gloves when peeling or dicing. The squash made my hands swell and peel like acid had touched them. Apparently this is common with uncooked butternut squash. The recipe turned out great though and I will make it again (with the gloves this time!)"
"Being the daughter of a vegetable farmer I would say I have enjoyed my fair share of squash but this wasn't the best. Butternut squash really doesn't need to be peeled, it really is a total waste of your time. Mine didn't really caramelize, but I know that has to do with proportions so I am assuming I was a little off with the butter. My advice to others would be leave the skin on and add a touch of a spice of your choosing."
"Whenever I make squash in this manner, I always balance the wonderful sweetness with a little cayenne pepper and often some walnuts. Yum"
"Wow! Where have I been that I haven't seen this recipe until today. I was going to make the same old boring squash in the oven, but saw this and decided to try it. It looked beautiful before I cooked it, but I wasn't sure how great it would be when finished. Well, it was amazing! It takes more time to prepare, but after having this way, I will never be able to go back. I cut the recipe in half for one large squash and it was perfect. Even used a bit less butter. Already thinking about making it for Thanksgiving. Thanks for posting!"
"This is wonderful. It was my 1st time ever having butternut squash. We loved it so much, we actually went back to the store the same night, to buy more. It has become a family favorite and weekly addition to the family menu rotation. It has helped our transition to going meatless 5 days per week much easier. Thanks a million."
"Very good! I used salted butter and cut the salt down to one teaspoon. Also used one teaspoon of pepper. I felt the eight tablespoons of butter was to much, I will cut it down to 6 tablespoons next time."
"I created an account just so I could rate and review this :) ... I have organic vegetables delivered every Friday and I'm always looking for new ways of making things I probably would never try otherwise. I'm not a huge butternut squash fan, but now ... I gotta say ... I'm a FANATIC. This stuff is amazingly good. Better than candy! I used a dark cookie sheet (to get a darker reaction in the squash/carmelization), and a sprinkle of cinnamon. Unbelievable! The pepper and the salt really round out the flavors nicely. Don't need to do anything other than follow the exact instructions in this recipe ... I'm blown away ... ate the whole dang thing by myself!"
"I have made this with Maple syrup and it was fab."
"I made half this recipe with one squash instead of two because it's the first time I have ever worked with butternut variety. OH LORD! I will have to say I likely made a mistake! I did add cinnamon to the recipe - but followed it otherwise. Clearly a winner when a 16yo teen boy's eyes light up like a Christmas tree when he tasted a morsel."
"I can't tell if the stars are showing up, but I'm rating this 5*. It was really good. My only issue is that I purchased squash that was already cut, and there were some pieces that were too small, and so the squash around the edge of the pan were a little burnt. Next time, I will make sure that I check it a little sooner, and maybe just remove the smaller pieces. Very easy; quite nice. Next time, I'm going to try the Splenda substitute and see if it does anything but turn into a hard little ball."
"Delicious!! I used one butternut and one acorn. MMMM!"
"Yummy!! Made this with Butternut and Acorn squash. Excellent side with chicken apple sausages. Thanks for posting!"
"I wish I had more than 5 stars to give because this one deserves more! OMG....heaven in my mouth! YUM!!! If you like butternut squash (or sweet potatoes) you will L-O-V-E this recipe!!! Had a heck of a time cleaning the pan though so will def line the pan with foil next time!"
"This was AWESOME.. It smelled sooo good. Yum. If you're only going to turn it once, cause you're lazy/busy like me, then do it closer to the end. Yummy.. Yea!"
"I thought this was a great recipe! I halved it (as I only had one squash) and just eyeballed the rest of the ingredients. Even my picky 7 year old ate it and asked for more. Ina is my hero! Thanks for posting!"
"I have made this a number of times and just love it. I usually only do one squash for the two of us and we still have leftovers for snacking."
"I have made a similar recipe and added corsely chopped walnuts.
"That is the most delicious butternut squash ever! I made the recipe exactly as stated although my squash may have 2 larges. I made this and it fed 8 people and they were very large helpings."
"I've made this several times and always get rave reviews. When the sauce caramelizes, it's wonderfully sweet. The salt provides a nice balance. Thanks for a great recipe!!!"
"This is an excellent easy to make side dish that would compliment any meal. Roasting really brings out the sweetness of the butternut squash. I left it in the oven about 10 minutes longer for a slightly crunchier exterior."