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Baked Butternut Squash Recipe

Course: Side Dish, Vegetable
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Inexpensive
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Baked Butternut Squash

Photo by: Joseph De Leo

As with acorn squash, I also bake butternut squash whole, then cut it in half, seed it, and serve. A squeeze of lime juice complements the sweet flavor and mealy texture of the squash.

Yield: 4 servings

  • 1 butternut squash, 2 to 3 pounds
  • 1 to 2 tablespoons lime juice
  • Salt and freshly ground black pepper


1. Preheat the oven to 375°F.

2. Scrub the squash, place it on a baking sheet, and prick it in a few places with a sharp knife. Bake until tender, about 1 hour.

3. Remove the squash from the oven, split it in half (hold it in a towel), and scoop out the seeds. Season each half with some lime juice and salt and pepper to taste. Cut each half in half again and serve.


• While the squash is baking, melt 2 tablespoons butter in a small skillet over low heat. Stir in ½ teaspoon spice, such as ground cardamom, cloves, cinnamon, or cumin, and, if you like, 1 tablespoon brown sugar. Brush the butter mixture over each portion of squash before serving.

• Or heat 2 tablespoons olive or vegetable oil in a small skillet until hot, stir in ¼ cup minced herbs, like parsley or dill, and drizzle over each portion right before serving.

© 1991, 1995 by Michele Urvater

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

128kcal (6%)
136mg (14%)
61mg (102%)
1490mcg RAE (50%)
0mg (0%)
302mg (13%)
0g (0%)
0g (0%)
2mg (11%)

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