Simple butternut squash recipes don’t get much better than this. This baked butternut squash has no frills, just butter, salt, and thyme, so the squash can really shine.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly oil a large shallow baking pan. Place squash, cut side up, in pan. Place 1 Tbsp. of butter in each squash half. Sprinkle with salt and top with thyme sprigs. Bake 30 to 40 minutes or until tender. Remove from oven and let cool slightly.

Instructions Checklist
  • Slice squash into individual servings or scoop out flesh from squash into bowl (discard skin and thyme sprigs). Makes 8 servings.

Nutrition Facts

137 calories; 6 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 15 mg cholesterol; 249 mg sodium. 674 mg potassium; 22 g carbohydrates; 4 g fiber; 4 g sugar; 2 g protein; 199 IU vitamin a; 40 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 91 mg calcium; 1 mg iron;

Reviews (1)

9 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
Squash lover from way back, but your recipe falls a bit short, buttrr in the seed cavity really only enhances the squash immediately adjacent. For greater augmrntation of the squash I suggest: Wash the squash, removing any store stickers. Slice lengthwise in half and remove seeds. Place foil on sheet pan and oil with rape seed (canola) oil if cooking at high heat, olive oil if roasting low and slow; place squash halves, cut sidea down, on oiled foil. Roast until skewer penetrates easily. Squash will have naturally caramelized edges and 'face." Portion and serve with butter, salt and pepper. Note: Skin is edible high fibre.