How To Cook Butternut Squash In The Oven Recipes

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 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 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 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 350°F.
• Peel and dice (1/2 inch pieces work well) butternut squash. With practice this will get faster.
• Spray a cookie sheet with non-stick spray.
• Spread out squash in single layer on sheet.
• Sprinkle dill weed over squash.
• Drizzle with olive oil.
• Bake for 30-45 minutes or until squash is tender(again depending on size of pieces and amount of squash).

Steps:

• preheat the oven to 450 degrees F.
• peel and cube the butternut squash (this step disappears if you can buy it already peeled and cut either in half or cubed).
• toss the squash in a bowl with 1/2 - 1 Tbsp oil (I use light olive oil or Enova), 1 tsp ground cinnamon and 1 - 2 tsp maple syrup.
• pour everything into a baking pan and roast until done - about 30 - 40 minutes. If you have the oven on lower it will, obviously, just take a little longer! When it's done it is soft and steamy and sweet. You can also mash this, if you like, adding a little margarine or butter to taste. Once you try this, you can decide if you want to use another teaspoons of maple syrup. If you don't have syrup, brown sugar (or lite brown sugar) would work too. I have not tried the new Spenda Brown sugar yet.