Baked Butternut Squash Recipe

I love this recipe! It's so simple to make (and the aroma it fills your home with is delightful!) I'm roasting the squash to use in a butternut squash ravioli dish, and I'm thrilled about it. I did find that my squash cooked in about 45-50 minutes, probably because they were on the smaller side. Just keep an eye on them and decide when they're ready for yourself! I'm really looking forward to mashing this up with some parmesan cheese - it's going to be delicious! YUM!

I've been cooking this squash in the microwave for many years! It's a quick and easy process - just cut the squash in half lengthwise, remove the seeds, and place the halves in a glass dish skin side up. Add a little water, cover with wax paper, and cook until soft when pierced with a fork (approximately 15-20 minutes depending on the size). Then simply scoop out the flesh, add butter, salt, pepper, or any other seasonings you prefer. It's a fast and convenient way to enjoy delicious squash!

I've always been hesitant to make butternut squash from scratch, usually opting for frozen or pre-cut options. However, receiving a squash in my Misfits box prompted me to try this recipe. Although I was initially afraid of cutting it myself due to my shaky hands, the rest of the process was surprisingly easy! Following the advice of other reviewers, I used the microwave method with water at the bottom, setting it on the auto sensor function. In just 10 minutes, my squash was perfectly cooked (it was a smaller one). The end result was absolutely delicious! Even my husband, who scraped his plate clean, enjoyed it. I served it alongside leftover turkey loaf, and we both felt satisfied and happy. No more fear of making butternut squash from scratch for me! Thanks for providing me with a simple introduction to this vegetable!

I made this dish tonight and received rave reviews from everyone. I used a large butternut squash and baked it at 350 degrees in a convection oven. It was fully cooked after just 1 hour, although it was on the verge of being mushy. If I had left it in for 1.5 hours, it would have turned into soup! Following another reviewer's suggestion, I peeled the skin off the squash and cut it into pieces. I drained the water from the glass pan, returned the squash pieces, seasoned them with salt, drizzled melted butter over them, sprinkled with brown sugar, and placed them under the broiler for a few minutes until the sugar caramelized. The result was absolutely fantastic.

I tried brushing it with olive oil instead of water and adding a touch of cinnamon after melting butter.

This recipe for cooking butternut squash is my go-to choice. As a busy mother of three who prepares dinner every night due to one of my children having Celiac Disease, I appreciate how this recipe helps me efficiently manage my cooking time while ensuring the main dish is ready.

Review rewritten: "I absolutely adore it! The instructions are very clear and easy to follow 😍... Elena De' LA Rosa from Chicago"

I added three ingredients - diced cooked apples, onions, and garlic - after the butternut squash was done. This recipe is a wonderful addition for a simple and delicious breakfast option.