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This easy Baked Butternut Squash recipe only needs 5 ingredients. You don’t even have to peel the squash!
Just cut it in half and bake it in the oven. You can serve it sliced or mashed and add butter, salt, or other seasonings.
Not only is this side dish healthy and simple, it also freezes well!
Ingredients
- Butternut squash: Select a whole squash with firm skin. Butternut squash will last longer with the stem still attached. They come in sizes from 2-5 pounds; this recipe uses a medium-sized squash, around 3 pounds.
- Seasonings: This recipe is sweetened with brown sugar and cinnamon. You can also use maple syrup or try a savory version with olive oil, thyme, garlic, salt, and pepper.
How to Bake Butternut Squash
To prepare butternut squash, cut it in half lengthwise using a sharp knife. If it is too hard to cut, you can microwave the squash for a few minutes first (this works with spaghetti squash too).
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Cut the butternut squash in half and scoop out the seeds and the stringy bits. Brush with melted butter and sprinkle with sugar and spice (we love using pumpkin pie spice)
- Bake until fork tender per the recipe below.
To cut butternut squash, rinse the squash and dry it off with a towel.
Use a sharp knife to slice off a small portion from the bottom. This creates a stable base to slice the squash in half from top to bottom.
Slice the squash lengthwise and use a spoon to scoop out the seeds and stringy bits.
If the squash is too hard to cut, you can microwave it for a few minutes before slicing. Once cut, the squash can be diced into 1-inch cubes or sliced into half-moons.
Halved butternut squash will take 50-60 minutes in a preheated oven. For faster cooking, cut the squash into 1-inch cubes and cook as directed in roasted butternut squash.
Regardless of the cooking method, cook until tender like sweet potatoes and baked potatoes.
To serve butternut squash, try eating it plain and seasoned as a side dish. You can also mash it in a bowl, like mashed potatoes, and add in your favorite seasonings, cream or sour cream, and butter. Leftovers can be stored in the fridge for 4 days in an airtight container.
To serve butternut squash, slice and season as a side dish. You can also mash it like mashed potatoes and add in extra seasonings, a bit sour cream, and some butter.
Yes, the skin of butternut squash is edible, although I personally prefer not to eat it.
More Squash Recipes You’ll Love
Baked Butternut Squash
Equipment
Ingredients
- 1 butternut squash 2.5-3.5 pounds
- ¼ cup salted butter melted
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon or pumpkin pie spice
- ½ teaspoon salt or to taste
Instructions
- Preheat the oven to 375°F.
- Cut the butternut squash in half lengthwise and use a spoon to scoop out the seeds and stringy bits.
- Brush the inside of the squash with the melted butter. Sprinkle with brown sugar and cinnamon (or pie spice).
- Place the squash on a baking sheet, cut-side up, and bake uncovered for 50-60 minutes or until tender when poked with a fork.
- Sprinkle with salt. Serve by slicing or mashing with butter.
Notes
- If the squash is too hard to cut, you can microwave it for a few minutes first.
- If the squash is larger, you may need to bake it for a little longer.
- For extra flavor and crunch, top the squash with chopped pecans or walnuts during the last 15 minutes of cooking.
- If you’re short on time, microwave the squash for a few minutes before baking to reduce the cooking time.
- Store leftover butternut squash in a covered container in the fridge for up to 3-4 days.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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You don’t mention how much leftover squash to use in the recipe.
Hi Susan, this recipe is for cooking butternut squash. We have some great recipes for how to use leftover squash that will include the quantities in them like Butternut Squash Mac and Cheese, or this delicious Butternut Squash Soup.
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!
If your squash is on the larger side it can need a little bit of extra cooking time. Sounds like the topping was delicious!
Is the squash peeled before making this recipe? I didn’t think the peel was edible.
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!
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.
Yum, thanks for sharing, Ms. Diana.
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…
That sounds so delicious, Mary! Thanks for sharing.
Where does the brown sugar come in? It’s in the ingredients but not in directions
Sorry for the confusion we have updated the recipe, the brown sugar should be added with the cinnamon in step four.
The brown sugar is in instruction number 4.
Yup…good one. I use maple syrup instead of brown sugar.
Great substitution Elaine! That sounds delicious.