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Mashed baked butternut squash topped with a pat of butter, rosemary, salt, and pepper, fills a small white bowl which sits on top of a striped dish towel. In the background is a tiny black bowl with light brown sugar and a sprig of rosemary. Also in the background is a white serving platter with half of a baked butternut squash. Everything sits on a white marble background. This is the horizontal image.
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Baked Butternut Squash

This baked butternut squash is a great side for many different dishes. This recipe can also be made in advance and frozen, in preparation for Thanksgiving Day!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Side Dish
Cuisine: American
Keyword: baked butternut, baked butternut squash, butternut squash recipes
Servings: 4 people
Calories: 121kcal
Author: The Panicked Foodie


  • 1 butternut squash, halved lengthwise and seeded
  • 2 tablespoons unsalted butter (optional)
  • 2 teaspoons light brown sugar (optional)
  • Freshly ground Himalayan pink salt and freshly ground black pepper to taste (optional)
  • Chopped rosemary or sage to garnish (optional)


  • Preheat oven to 350F. 
  • While oven is preheating, cut off the ends of the butternut squash with an 8" chef's knife.
  • Cut the butternut squash lengthwise. Scoop the seeds out with a spoon and either put them in a bowl and set aside, or discard. Butternut squash seeds are edible, and can be seasoned and roasted.
  • Fill a 9" x 13" pan with 2 cups of water, and use a fork to poke holes in the butternut squash flesh. You can also poke holes in the hollowed out portion as well. For the water, make sure it doesn't make it's way into the hollowed out part.
  • If desired, put in a pat of butter, brown sugar, freshly ground himalayan pink salt, and freshly ground black pepper into the hollowed out portion. 
  • Loosely cover the pan with aluminum foil, and bake at 350F for about 90 minutes or until done. I would start checking it around the 60 minute (1 hour) mark with a fork. If the fork easily pierces the flesh with no resistance, then the squash is done.
  • If desired, garnish with your favorite toppings and enjoy! See notes for suggested toppings and freezing instructions.



Suggested toppings: butter, salt, pepper, rosemary, sage, maple syrup, brown sugar, and roasted squash seeds.
Freezer instructions: Place mashed squash into labeled quart size freezer bags. Squeeze out all of the air, seal, and then flatten the bags out like they are pancakes. To reheat, place in a microwave safe bowl, and start with 3 minutes on high. If the squash is not ready, microwave in one minute increments, with stirring in between, until the squash is ready. Garnish with additional toppings if desired. A note on freezing: if you want to garnish with roasted seeds or fresh herbs, I would wait and garnish with those just before serving. Don't freeze them into the mashed butternut squash. However, if you are using dried herbs, go ahead and freeze them in with the butternut squash.


Serving: 0g | Calories: 121kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg