My Dad’s Roasted Butternut Squash

Butternut Squash - 2 Ways Submitted by Jalapeño-Bacon Potato Salad
Butternut Squash - 2 Ways Submitted by Jalapeño-Bacon Potato Salad
This is my dad's recipe for butternut squash, something we have at every Thanksgiving dinner.


* 1 Butternut Squash – about 2-3 lbs is average * ¼ cup maple syrup (the real stuff, preferred) * ¼ cup salted butter, well chilled and cut into small pieces

Nutritional information

No nutrition information available


Step 1: Preheat your oven to 350°F. Step 2: Cut your squash in half, lengthwise, right down the middle. Use a spoon to remove the seeds & strings. This is similar to de-pulping a pumpkin, except there’s a lot less of it and generally it’s much easier to remove. Step 3: Fill a glass or ceramic baking dish with about ⅓″ water, give or take. I prefer to err on the side of caution so I generally go with about ½″. Place your squash cut side down in the baking dish. Step 4: Place squash in oven and bake for 35-40 minutes, or until you can take a knife and when you pierce the skin of the squash it goes right through it cleanly with no resistance. during this time, make other, fancier side dishes that actually require some careful attention… Step 5: Remove from oven, use a spatula to remove the squash from the pan and let the squash it cool on your cutting board for 5-10 minutes or until you can work with it without burning yourself. Step 6: Decide if you want to mash your squash or cube it. If mashing: Scoop out squash flesh with a spoon and place into a serving bowl, mash with fork or potato masher. If you want it smoother, use an immersion hand blender or food processor. If cubing: Use a sharp paring knife to remove the skin and then cut into cubes, place in serving bowl or dish. The skin should come right off. Step 7: If mashed, mix in the butter and maple syrup until it’s well blended and serve. If cubed, place your butter “dots” all over the cubes, let them melt and drizzle the entire thing with maple syrup. Notes: 1. Butternut squash (or really any squash) does not retain heat well, you will need to reheat it right before your meal or serve it right away. On the flip side, it reheats fabulously so there are no worries. 2. I always leave the skin on and remove it after roasting. Why? It is more tender that way. If you peel the skin and cube it before roasting, that’s fine, but expect the squash to be drier and the outside of the cubes can become tough if you cook it too long. 3. This is a great make-ahead recipe, it will keep in the fridge for up to 3 days without losing any flavor. 4. Use Steps 1-5 to roast any kind of winter squash, cook times will vary depending on the size. 5. Leftovers can be frozen in cubes or mashed for use with other recipes that call for pumpkin and/or squash.