Butter Squash Recipes Baked

Steps:

• Position an oven rack in the center of the oven and preheat to 425 degrees F.
• Toss the squash with the oil, 2 teaspoons salt and 1/4 teaspoon pepper on a rimmed baking sheet until completely coated. Roast, tossing once halfway through, until the squash is tender and browned on the edges, 35 to 45 minutes.

Steps:

• Heat the oven to 375 degrees F (190 degrees C).
• Using a large chef's knife, cut the squash in half lengthwise and scoop out seeds with a spoon. Set each half cut side down on a cutting board and cut them crosswise in 3/8-inch slices.
• Brush a heavy baking sheet generously with butter and oil. Line up the squash slices on the baking sheet and brush them. Sprinkle with sugar, salt, and pepper and tuck herbs around the slices.
• Cover with foil and bake in the oven 30 minutes. Remove foil and continue baking until undersides are brown, about 15 minutes, then turn the slices.
• Bake 5 to 15 minutes more until the squash is very tender, brown, and crispy around the edges, 50 to 60 minutes total. Don't hesitate to brush with more butter and oil during cooking if it looks dry. For serving, transfer to a platter or individual plates.

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 oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Place squash on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer. Bake squash until brown and very tender when pierced with fork, stirring occasionally, about 45 minutes. Transfer to bowl.
• Melt butter in small saucepan over medium-low heat until foam subsides and butter turns nut-brown, about 4 minutes. Pour over squash; stir lightly to coat. Toss with more salt and 1/4 teaspoon nutmeg. Sprinkle with more nutmeg and serve.

Steps:

• Slice squash.
• Boil or steam until tender.
• Drain, then mash the squash.
• Preheat oven to 375º.
• In a large bowl, combine mashed squash, half of the melted butter, onion, eggs, sugar, salt and pepper. Spoon into a 2 quart casserole.
• Combine bread crumbs with the remaining butter and sprinkle over the squash.
• Bake 45 minutes.

Steps:

• Arrange a rack at the bottom of the oven and heat to 425 degrees. Slice the squash 1/2-inch-thick crosswise. (No need to peel.) Cut slices in half, if desired, to make half moons. Remove the seeds from the squash with a spoon and discard.
• On a rimmed baking sheet, toss the squash with the olive oil, and season with salt and pepper. Spread in an even layer and roast on the bottom rack until browned, 20 to 25 minutes. Flip and roast until tender, another 5 to 10 minutes.
• After you flip the squash, make the brown butter: Melt the butter in a small saucepan over medium. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty, 3 to 4 minutes. Remove from heat and add the vinegar and red-pepper flakes. Season with salt and pepper and set aside on the stovetop until the squash is ready. (The heat from the oven keeps the butter from hardening.)
• Dip a piece of squash into the vinaigrette, try it, and adjust vinegar, salt and red-pepper flakes to taste. Spoon the vinaigrette over the squash and top with mint leaves, if using, and flaky salt.