My parents are big fans of butternut squash and cook it all the time. It is very high in fiber and vitamin A—which is good for your eyes. I’ve grown up eating butternut squash regularly and have enjoyed it with a variety of toppings (many are mentioned below).
I invited my parents over to my house to demonstrate how they cook it. The instructions are very simple and it only took a few minutes to prepare before we cooked it (over an hour). Cooking the butternut squash as we did makes it very soft and moist.
Instructions
1- Preheat oven to 350 degrees Fahrenheit. Cut Butternut Squash in half length wise.
2- Core out the seeds well.
3- Place both sides face down onto a sheet pan.
4- Fill the sheet pan with water (1/2-1 inch) or until mostly full.
5- Bake for 1 hour and 15 minutes or until a fork inserted into the squash (stuck through the rind side) goes in very easily and the butternut squash feels soft.
6- Top with any of the following: salted butter (my favorite variety is found here), pepper, salt, ranch seasoning mix, ranch dressing, garlic salt, cayenne pepper, rosemary, curry powder, or paprika.
Or try a sweeter dish and top the butternut squash with any of the following: butter and maple syrup, marshmallows, cinnamon, nutmeg, and/or brown sugar.
Refrigerate left overs for up to a week.
Enjoy!
Supply List
Heavy Duty Sheet Pan- excellent one here
- Butternut Squash
- Salted Butter or a variety of toppings
- Preheat oven to 350 degrees Fahrenheit. Cut Butternut Squash in half length wise.
- Core out the seeds well.
- Place both sides face down onto a cookie sheet.
- Fill the cookie sheet with water (1/2-1 inch) or until mostly full.
- Bake for 1 hour and 15 minutes or until a fork inserted into the squash (rind side). Goes in very easily and the squash feels soft.
- Allow to cool. Top with any of the following: salted butter (my favorite variety is found here), pepper, salt, ranch seasoning, ranch dressing, garlic salt, cayenne pepper, rosemary, curry powder, or paprika. Or try a sweeter dish and top the Butternut Squash with any of the following: butter and maple syrup, marshmallows, cinnamon, nutmeg, and/or brown sugar.
- Refrigerate left overs for up to a week.
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Yum! I’ve never actually had butternut squash but this looks and sounds so easy and yummy!
Thank you Chelsea! It is so yummy! let me know if you try it.
I hardly ever look at posts about food…LOL…b/c I don’t like to cook, but I absolutely LOVE butternut squash!! I remember the first time I ate it when Mother cooked it. I usually gagged on anything called “squash.” But it was good! And Mother didn’t “do” toppings. All that to say, I have been wanting to find a simpler way to prepare this than what I was doing. Think I found it! Thank you Anita! Pinned.
You’re so welcome! Thanks for stopping by. This really is such an easy way to prepare Butternut Squash and it comes out so tender and moist. Thanks again!