Baking Butternut Squash Recipes

Steps:

• Preheat oven to 400 degrees F.
• Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

Steps:

• Preheat oven to 350°. Mix seasoning ingredients. Halve squash lengthwise; remove and discard seeds. Place squash in an 11x7-in. baking dish coated with cooking spray. Brush with melted butter; sprinkle with seasonings. , Place 2 teaspoons brown sugar in the cavity of each half. Sprinkle remaining brown sugar over cut surfaces., Bake, covered, 40 minutes. Uncover; bake until squash is tender, about 20 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place squash, cut sides down, in a 9x13 baking dish. Pour water into dish around squash halves.
• Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove. Top squash halves with butter and season with salt and pepper to taste.

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

Steps:

• Preheat oven to 350 degrees. Grease/spray a 2-qt baking dish.
• Place squash cubes into a buttered 2-quart baking dish; sprinkle with salt and pepper, cardomom, (optional aniseed), and brown sugar. Drizzle the melted butter and lemon juice over the top; toss to coat well.
• Bake, uncovered, at 350* oven for about 30-40 minutes or until squash is to desired tenderness.

Steps:

• Heat the oven to 425°F and arrange a rack in the middle.
• Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
• Chop onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Add minced garlic and stir until fragrant, about 2 minutes. Add RawSpiceBar's Pumpkin Spices and stir for an additional 2 minutes. Remove the pan from the heat and set aside.
• When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan.
• Add broth and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Remove pan from the heat and stir in the cream.
• Using a blender, purée the soup in batches until smooth. Taste and season with salt and pepper as needed. Serve garnished with the pumpkin seeds, if using.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
• Combine squash, olive oil, brown sugar, sea salt, cinnamon, and cayenne pepper in a large bowl; toss until squash is evenly coated. Spread squash in an even layer onto the prepared baking sheet.
• Roast in the preheated oven, turning midway through, until edges are lightly browned and centers are tender, 40 to 45 minutes. Transfer to a serving dish and garnish with nuts.

Steps:

• Preheat oven to 350.
• Place the squash halves on a cookie sheet.
• Spray each half of the squash 5-10 times with the butter spray.
• Sprinkle each half of the squash with brown sugar. (Adding a sprinkle of pumpkin pie spice tastes good too!).
• Bake at 350 for an hour or until soft.
• Serve in shell.

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash.
• Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.

Steps:

• Bake the squash until a fork can easily be inserted.
• Scoop out squash flesh and discard seeds.
• Mash squash flesh and measure out 2 cups.
• The squash flesh will be rather runny.
• In another bowl cream butter and sugar and add the 2 eggs, 5 oz evaporated milk, and vanilla.
• Add the 2 cups of squash.
• Pour into a 11 x 7 inch baking pan.
• Bake uncovered for 45 minutes at 350.
• Combine topping ingredients and sprinkle on and bake another 5 minutes.