Roasted Butternut Squash

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I only made one squash (two halves and after an hour of cooking, I finally took it out of the oven and scooped out what was cooked enough to eat. I have an oven thermometer so I know it cooked at 400. Of course, the butter and brown sugar had burned by that time also. With this said, I honestly cannot tell you how it tasted.

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I am sitting here starving because I have to let my squash cook longer.
Please correct the recipe or something... geez.

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absoulutly amazing! I used quite a bit more brown sugar and liberal amts of butter more then the recipe called for but 20 minutes later to my delite the squash's came out beautiful. lasted a total of 10 minutes once i served them, I will definitly use this recipe again wit a few of my own twists :

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Excellent! It only loses one star because 25 minutes is very wrong. One hour seems to be perfect. Either Robin has her oven temp wrong, or the amount of time. I am astonished on how she came up with 25 minutes at 400°. Neonblind recommended 1:20, but like so many others who posted, one hour is sufficient.

That aside, the dish is very good. Basting it throughout the bake time was not necessary. I did brush melted butter on the entire flesh side, then placed 1 tbs butter and brown sugar (per review recommendations, instead of just 1 tsp. If I were to redo it, I think 1 tsp would have been fine.

All in all, her directions were right on target, except for the roast time.

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I truly don't usually give bad ratings, but I feel as though I should warn others of the inaccuracy of this recipe. As you read below on others' ratings, this actually does NOT take 25 minutes to complete. The rating directly below mine says that it took him or her an hour and twenty minutes yet he/she still gave 4 stars! It might've been worth the wait for that chef. However, it was unfortunate for this one since I chose the recipe due to its short cooking time. The squash was still tough after 45 minutes so we had to eat our cooked and waiting dinner without it. Huge bummer.

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Quick easy & delicious. Cook time is closer to 1:20.

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About all I can say about this is "Delicious!" This was my first time ever making this squash and it truly is worth it. It did take a bit longer to peel it but so worth it in the end. I too cooked mine for about 1 hour and I look forward to making this recipe again.

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I cut my squash in half, baked it in a foil lined oblong aluminum cake pan at 425.. I added 1 T of butter and 1 T of dark brown sugar to the pocket area where the seeds were. Sprinkle salt and pepper to taste. I basted the melted butter/brown sugar mixture every 20 minutes for 60 minutes.

I then broiled 2 Italian Sausages for about 10-15. I left the squash pan on the rack under the broiler pan of sausages to keep them hot,.

I added a salad of spring mix, cumbled feta cheese, roasted walnuts, diced cucumbers, green onions, cranberries and balmasic vinegarette.

And please don't forget the California Zinfandel wine..

We will definitely have this meal again... Very economical, tasty, and attactive dinner thanks to this Butternut Squash recipe ..

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The end results was good.. Thanks to those previous reviews because the cooking time stated is deceiving...The dish takes way longer than 25 minutes to cook.

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This has to be the best way to cook butternut squash that I have found. It tasted great and actually had some texture, which I appreciated. It is a very hard vege to peel and cube, and that takes time. So cutting it in half and roasting it couldn't be simpler and the tast was great. Such a small amount of ingredients let the butternut squash flavor shine without hiding it. I was oowwing and ahhhing with every bite.