Roasted Butternut Squash

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Adjust he time and temperature, and this is a winner. I used my Jenn-Air Convection oven, selected 400F, which automatically adjusts to 375F convection. After cutting in half, I used a mellon-baller to remove the seeds. I used olive oil to cover the entire surface of the flesh, and also Kosher salt and lots of coarsely ground fresh black pepper. I do not care to add the brown sugar, but I am sure others will love that, I just prefer savory to sweet. I used a tablespoon of butter in the seed cavity. You can make this before your entrees, and then reheat in the oven or microwave. You can also make a Butternut Squash Puree in your food processor by adding some chicken broth to the scooped out squash. It's a yummy base for hearty meats. I would feed this to children and think they would love it.

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Agree with so many of you...butternut squash takes close to 1 hour to bake, unless cut into cubes, which will bake within 30 mins.! I've made this many times before and absolutely love the flavor. Not sure how to convey this to Robin Miller or Food Network...they definitely need to revise the cooking time.

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OK, I was duped just like the others. good recipe, but ended up being desert not dinner

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Why, with all the comments on the cooking time hasn't the recipe been corrected. I planned dinner and like everyone else, the Butternut Squash was hard as rock. Now it's back in the oven.

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Man oh man is this goood! It takes an hour to an hour and a half, but if you wait for it, you won't be sorry! Don't be stingy with the butter either. This is one of my favorite "comfort" foods. I think it's even better than Acorn squash, and almost as good as Hubbard squash (which I can never find in the stores any more.

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Its funny seeing how so many reviews were posted about the length of time being wrong , which is all true . Butternut an hr or more at least but end result ,,, well worth it.

Salt pepper , light brown sugar, nutmeg, cinnamon optional,,, drizzle on top with olive oil, put butter in area where seeds were.... As baking at 375, take melted butter with spoon n baste or drizzle over squash for flavor n moisture. I cook mine over hr but some ovens vary so u just hv to ck it........ Grated Parmasan cheese an option as alternative too nutmeg n cinnamon... Enjoy !!!!

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AWFUL!! Ruined our entire dinner by serving rock hard squash after timing the rest of the meal around the squash, probably should have roasted it for an hour or more, this recipe is useless. Obviously a good choice is brown sugar and butter, but wasted those ingredients as well and the squash wound up in the garbage......

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I will NEVER do this again! After you cook the squash....taking it out of the shell is IMPOSSIBLE!

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I agree with all three of the previous reviews. Definitely either pre-cook in microwave or lower temp a little on oven because this recipe most certainly takes at least an hour.

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I usually pre-cook my winter squash in the microwave for about 10 minutes, uncut, to soften it. Makes it easier and less dangerous to cut. Then I cut it, scoop out the seeds and season it, finishing it in the oven for 10 minutes. Always done just right, never burned. Try it with this recipe.