This Baked Butternut Squash recipe is one of our favorite easy side dishes. It only has 5 ingredients and tastes amazing! You can slice it or mash it and serve it alongside a roast or a meatloaf, or serve it as a delicious side with minimal prep work! 

Oven baked butternut squash is super packed with nutrients and available year-round. It even freezes well in plastic freezer bags for single servings. Just pull them out, add the toppings, and reheat!

Butternut Squash sliced on a wood plate with parsley

How to Bake Butternut Squash

The most important thing about baked butternut squash halves, is how to prep them properly! Lay the whole squash on a towel and slice a small portion off the bottom. This creates a solid stand for slicing in half from top to bottom. Slice the squash lengthwise.

  1. Preheat oven to 375°F (and line a baking sheet with parchment paper for easy clean up).
  2. Cut the butternut squash in half and scoop out the seeds and the stringy bits.
  3. Brush with melted butter and sprinkle of spice (we love using pumpkin pie spice) and bake.

It’s that easy! To enjoy, slice, and serve!

Butternut Squash with sugar ready to bake

How Long to Bake Butternut Squash

When you are getting ready to bake a butternut squash sliced in half, make sure the oven is preheated and ready to go.

It can take anywhere from 50 to 60 minutes to fully bake a butternut squash, and it is best to bake in the center of the oven to ensure even baking on both sides.

The butternut squash should be tender when pierced with a fork, similar to most squashes, sweet potatoes and baked potatoes.

Butternut Squash baked on a pan

More Recipes You’ll Love

How to Serve Butternut Squash

You can eat butternut squash as is for a delicious side dish! Serve it sliced and seasoned.

We sometimes scoop baked butternut squash into a bowl and mash it just like our fave Mashed Potatoes. Stir in your favorite seasonings, a bit of cream or sour cream, some butter (of course) and mash it until smooth.

sliced Baked Butternut Squash
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Baked Butternut Squash

This baked butternut squash recipe is one of our favorite easy side dishes. It only has 5 ingredients and tastes amazing! 
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings



  • 1 large butternut squash 3-4 pounds
  • ¼ cup butter melted
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon or pumpkin pie spice
  • salt to taste


  • Preheat oven to 375°F.
  • Cut butternut squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits.
  • Brush the squash with melted butter. Sprinkle with brown sugar and cinnamon (or pie spice).
  • Place on a baking sheet (cut-side up) and bake for 50-60 minutes or until tender when pierced with a fork.
  • Sprinkle with salt. Slice or mash with butter to serve.


Store leftover butternut squash in a covered container in the fridge for up to 3-4 days. 
Reheat in the oven or in the microwave until heated through. 
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 209 | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 110mg | Potassium: 660mg | Fiber: 3g | Sugar: 9g | Vitamin A: 20285IU | Vitamin C: 39.4mg | Calcium: 98mg | Iron: 1.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Butternut squash on a wooden board with a title
Butternut squash cut in half on a baking sheet with a title


, ,

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating


  1. Followed recipe exactly. Squash not done after 75 minutes at 375. Next time will microwave for 4 minutes, prick squash all over with fork and use my convection setting! Used dark brown sugar and it was like breaking the top on creme brulee!

    1. If your squash is on the larger side it can need a little bit of extra cooking time. Sounds like the topping was delicious!

    1. You can eat the skin on butternut squash, but often we do not because it tends to be a little bitter and tough. In this recipe the squash is not peeled before baking (although you can!), and I find once the squash is baked the flesh comes right out of the peel!

  2. The recipe ingredients were very good. I peeled and cut my butternut squash in circles, 1/4 inch thick. I melted the butter in a small bowl with the brown sugar and spices. I sprayed the foil covered baking sheet. I brushed both sides of the squash with the butter, spice mixture. I only had 45 minutes until dinner, so I baked the squash at 400 F for 40 minutes and turned them once. they came out perfect and I served them with lemon butter cod. Yummy.5 stars

  3. I di the same but I nuke with all ingredients in the scooped out portion. Sprinkle spices on top as well as the center. The center I use brown sugar with butter mixed with spices. Cover & nuke on high in covered dish. Use plastic wrap for cover, 7 minutes or until done. Yummy…5 stars

    1. Sorry for the confusion we have updated the recipe, the brown sugar should be added with the cinnamon in step four.