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I made this recipe adjusting the oil, salt, and cook time for my butternut squash, which was less than 3 pounds. I usually cook everything for a little less time than specified since I can always cook it longer. I checked at 20 minutes and it was perfect for me. I served the squash with steamed broccoli for a delicious and healthy meal. I try to not be too critical of recipes in rating them and use my instincts in the amounts of ingredients as well as cook times since ovens and oven temperatures can vary. I also find that recipes on Food Network are not always written accurately compared to say a video -- so I try to appreciate a good recipe (which was more than I had to start with and use common sense in preparation.

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I agree with lisas11222. We eat healthy, so I was wary of the amount of oil and salt in this dish. I used 1.5 tablespoons oil, 1 teaspoon sea salt, and a reduced amount of pepper (probably about 1/2 teaspoon. I also tossed it with a tablespoon of maple before baking and it turned out wonderfully. Definitely no need for so much oil and salt.

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My family and I absolutely love Ina's butternut squash. And it's so easy to make. I actually made this as one of the side dishes for Thanksgiving last year and it was a hit.