Baked Butternut Squash

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This easy baked butternut squash is delicious to eat and looks beautiful on the plate served right from the skins. Sometimes simplicity is best, and that’s definitely the case with this recipe. Perfect as a side dish. Or, peel the skin and mash the flesh for mashed butternut squash, or use in other recipes!


  • 1 butternut squash, halved lengthwise and seeded
  • 1 Tablespoon olive oil (or butter, cut into pieces)
  • salt and ground black pepper to taste


  1. Preheat oven to 350° F.
  2. Wash the squash and lay it on its side on a large sturdy cutting board. Use a sharp chef’s knife to carefully slice off the top 1/2-inch (including the stem) of the squash, and discard, Cut the squash in half length-wise.
  3. Place squash, cut-sides down, in a 9×13-inch baking dish. Pour 1-2 cups water into the dish around the squash halves.
  4. Bake until tender and easily pierced with a fork, about 1 1/2 hours, adding more water as needed.
  5. Remove from the oven and transfer each half to a plate, cut-side up.
  6. Top each half with olive oil (or butter) and season with salt and pepper. Enjoy!