Baked Butternut Squash

Butternut squash is a winter vegetable, and it is so easy to make. This vegetable tastes so good, that you will want to serve it often through the winter months.

Butternut squash is low in calories, but packed with vitamins and minerals.  Did you know that butternut squash has vitamin A, vitamin C, magnesium, potassium and calcium?  It is a good source of fiber, helps your eyesight, is good for your immune system, and helps with blood pressure. This squash contains lutein, zeaxanthin, and beta-carotene.  It is roughly 87% water, so it helps keep you hydrated as well. 

Kids may not like it as well, but if you add a little brown sugar, they will totally enjoy it.  That is what I used to do when I was little.  But now, that I am older, baking this squash with butter, salt and pepper is the only way that I like it. There is a natural sweetness to it that I didn't taste when I was little.

Ingredients

2 butternut squash
2 Tbs. butter (divided)
salt and pepper to taste

Directions

Preheat oven to 350°.  Get out a heavy baking pan.

Cut the butternut squash in half, lengthwise.  Be very careful while doing this, as the squash has a tough skin.  

Scoop out the seeds.  I usually keep the seeds to plant in my garden. 

Place the butternut squash cut side up on a baking sheet. 

Place a tablespoon of butter in the cavity of each half of the butternut squash.

Season the entire cut side of the squash with salt and pepper.  

Bake for one hour, or until the squash is soft.  I test the squash with a fork or a knife. If it inserts easily, then the squash is done.  If you still feel a hardness, then the squash needs to bake longer. 

Notes

You can also bake the squash cut side down. 

To do this, omit the butter, salt and pepper at this stage. 

Place the squash cut side down on the baking sheet.  

Place in the oven and bake 30 to 45 minutes, or until the squash begins to soften. 

Turn the squash right side up so the cut side is facing upwards. Put a tablespoon butter in the cavity of the squash. Season the entire cut side with salt and pepper. 

Return to the oven and bake another 30 minutes, or until the flesh is soft and pierces easily with a fork.