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!

sliced Baked Butternut Squash


  • 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.
Baked Butternut Squash before cooking

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).

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. 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)
  3. Bake until fork tender per the recipe below.
Butternut Squash baked on a pan
How to cut butternut squash

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.

How long to bake butternut squash

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.

How to serve butternut squash

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.

Can you eat the skin of butternut squash?

Yes, the skin of butternut squash is edible, although I personally prefer not to eat it.

More Squash Recipes You’ll Love

sliced Baked Butternut Squash
5 from 11 votes↑ Click stars to rate now!
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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 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


  • 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.


  • 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. 
5 from 11 votes

Nutrition Information

Calories: 125 | Carbohydrates: 6g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 384mg | Potassium: 15mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 435IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.1mg

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

Course Side Dish
Cuisine American
squash on a sheet pan with a title to make Baked Butternut Squash
close up of Baked Butternut Squash on a sheet pan before cooking with a title
sheet pan full of Baked Butternut Squash slices with writing
Baked Butternut Squash on a sheet pan and plated with writing


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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!
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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.