Sweet Butternut Squash

Sweet Butternut Squash created by gailanng

A simple side dish, perfect for cool fall nights.

Ready In:
1hr 10mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Miss Erin C.
Contributor
@Miss Erin C.
Contributor
"A simple side dish, perfect for cool fall nights."
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  1. KatsUp
    This was delicious! I loved it so much. The whole house smelled amazing while it cooked. I even roasted the seeds for a snack (with a bit of garlic powder, salt, and Parmesan added)
    Reply
  2. KatsUp
    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.
    Reply
  3. gailanng
    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.
    Reply
  4. gailanng
    Sweet Butternut Squash Created by gailanng
    Reply
  5. bunkie68
    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!
    Reply
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