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Brown Sugar Baked Butternut Squash
A butternut squash halves and seeds, then sits cut-side up in a baking dish with butter, packed brown sugar, and cinnamon divided between the two cavities. As the squash bakes for 60 minutes, the butter and sugar melt together into a pooled glaze that seeps into the flesh. Serves 2 from a single squash — the flesh scoops out easily at the table. Four ingredients, one pan, and no peeling required.
Equipment
- Oven
- Baking sheet
Ingredients
- 1 butternut squash, halved and seeds removed
- 2 T. butter
- 2 to 4 T. brown sugar, packed
- 2 t. cinnamon
Instructions
- 1Place the prepared squash halves cut-side down on an ungreased baking sheet. Bake at 350 degrees for 15 to 20 minutes. Baking cut-side down first traps steam, helping the squash cook evenly.
- 2Remove the baking sheet from the oven and carefully turn the squash halves over so the cut sides face up.
- 3Top each squash half with 1 tablespoon of butter, 1 to 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon.
- 4Return the squash to the oven and bake at 350 degrees for an additional 30 to 40 minutes, until the flesh is completely fork-tender.
Notes
- Prep: Use a sharp, heavy chef's knife to carefully halve the squash, as the raw flesh is quite dense.
- Scaling: A single medium butternut squash yields two servings. You can easily double the ingredients and use a larger baking sheet for more guests.
- Storage: Keep leftover baked squash in an airtight container in the fridge for up to 4 days.
- Reheat: Warm gently in the microwave or a 350-degree oven until heated through.
