I baked a butternut squash whole this evening. Easy. Delicious.

[Lex]

Put it in on 400 degrees for an hour, then turned the oven off and let it stay for another 30 minutes. Sliced it open length-wise and served the fleshy part as a side-dish. SO GOOD! Really it didn't need any spicing up.

When it came out of the oven it looked like the picture on this blog:



I sort of went by this blog's post, but I did put 4 slits in the skin so the steam could vent out of it as it cooked:

http://kitchen-parade-veggieventure.blogspot.com/2011/01/how-to-roast-whole-butternut-squash-you.html

If you are doing a roast beef or baked chicken, it would be easy to cook a butternut squash at the same time.

[cbayer]

1. I love them, but do it a bit differently.

I cut them in half, remove the seed and put butter and either brown sugar or maple syrup in the middle.

You can also do them in the microwave that way.

Yum!

[Lex]

2. I was really surprised at how tasty it was!

I've had butternut squash soup before, but that's about the extent of it. This is really good.

[Glassunion]

3. Mmmmm...

I do that step, then make soup with it every Thanksgiving.

[Lex]

4. I do love butternut squash soup.

I've never made it from scratch though.

[Whisp]

14. it's heaven. one of those soups where people go.... ahhhhhhhhhh

at the first slurp.

[pinto]

5. My favorite squash (pumpkin pie excepted). Love them cubed and boiled, baked, broiled.

This looks like a good straight forward bake and serve approach. Open for any sort of add on after scooping out the squash. Did you have as is, or butter 'n pepper like a potato, etc.?

I usually go with foiled par baked halves, opened and run under a broiler to get some caramelizing on top. I'd go with this for a set the timer and let it go option, though.

[Lex]

6. I thought about pepper, salt, and butter like a potato

Last edited Fri Dec 14, 2012, 10:35 PM - Edit history (1)

but I went with just plain. The taste of the squash was so good that I didn't want to interfere with it.

[pinto]

7. Cool. Sounds like a good choice.

Sometimes as is is just right.

[TreasonousBastard]

8. I do this all the time with other squashes...

buttercup, acorn, or anything else with a large seed cavity. If the oven is on, I'll throw it in, but a few minutes nuking it works well, too and makes a quick and easy meal.

Not mine, but mine often look a lot like this:

[Lex]

10. That looks amazing.

Thanks. (Even tho you say it's not your photo, thanks for posting it.)

[Le Taz Hot]

9. I started growing butternut squash this year

and have become a convert. I've found the best recipe for Butternut Squash Soup and made up Butternut Squash Pie recipe myself. I've served both to guests and they've raved about them. Here it's about 95 cents a pound so a good sized squash will be under $3.00. From ONE large butternut squash I can make one batch of soup (easily 10 serving's worth) and 2 pies. How's that for stretching your grocery dollars?

[Lex]

11. Yes

very economical.

[kestrel91316]

13. Little secret: the best "pumpkin" pie is actually butternut squash pie.

For years when I had a garden that was my favorite use for them!

[kestrel91316]

12. Much easier than trying to peel and cube it before cooking!