This simple baked butternut squash is easy to make, delicious to eat and looks beautiful on the plate.
To cook a large squash takes 90 minutes. If you have a smaller squash, adjust the baking time.
Try topping with olive oil instead of butter.
Best way I've tried to bake butternut. The squash absorbs some water, but is VERY easy to remove from the skin. I use a ice cream scoop, but a larger spoon should work well also. - 14 Oct 2017 (Review from Allrecipes US | Canada)
Made this tonight and everyone raved about it. I used a decent sized butternut squash, baked at 350 in convection oven, it was fully cooked after 1-hour (borderline mushy). 1.5 hours it would have been soup! I took another reviewers advice to remove the skin and cut the squash into pieces; drain the water from the glass pan and put the squash pieces back in, season with salt, drizzle them with melted butter and sprinkle with brown sugar, then put under the broiler for a few minutes till sugar caramelizes. It was fantastic. - 01 Oct 2017 (Review from Allrecipes US | Canada)
I bought two of the halved, peeled, cleaned-out butternut squash pieces. I tried this method with one. I'm used to boiling and mashing which I like. I followed the top reviewer, Micah's recommendations. Bake for 1 1/2 hrs, adding a little water to the foil-lined pan I used, as it dried out fast). Then butter, salt, pepper and brown sugar and broil (only takes a few min to carmelize). I cut off a portion, and it was delicious. As much as this was good, I'm still going to boil and mash the other half that I purchased and add my own spices. - 22 Sep 2017 (Review from Allrecipes US | Canada)