This Baked Butternut Squash recipe is a special Fall treat. It is especially enjoyable when served at Thanksgiving and Christmas meals. Butternut squash, and many other varieties of winter squashes, are long keepers. They can be stored for months in a cool garage or your basement. With a little luck, you can be baking butternut squash all winter long.
Note: You can use this recipe with any variety of winter squash.
Did You Know? In Australia, butternut squash is called “butternut pumpkin”.
2 butternut squash
1/4 cup butter or margarine
2-4 Tablespoons brown sugar
Wash the outside of the butternut squash.
Slice squash in half, lengthwise.
Remove seeds and strings from the seed cavity, and rinse out the seed cavity.
Place in a baking pan or dish, cut side up.
Lightly butter the exposed meat of the squash.
Add a little water to the bottom of the pan.
Cover the pan with aluminum foil.
Bake in the oven at 350° F, for one hour. Cooking time can vary significantly, depending upon the size of the squash.
Pierce squash with a fork, to see if it is soft in the center.
If the center is not soft, cook for additional 15-20 minute intervals.
After it is cooked, remove it from the oven and allow it to cool a little (15-20 minutes).
Scoop out the meat from the shell into a mixing bowl. Discard the shell.
Add 1/4 cup butter or margarine.
Add 2-4 tablespoons of brown sugar. The first few times you make it experiment with the amount of brown sugar, to determine how sweet your family likes it.
Mash with a blender until smooth.
Tip: Leftover squash can be frozen. Simply fill freezer containers and immediately place them into the freezer.
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