Roasted Butternut Squash

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For those of you having trouble cutting the squash, start out by buying a smaller sized squash at your local farmers' market. If you're serving a larger party, buy a few of them. I usually aim for squash that weigh only a little more than a pound each.

When it's time to cut, place the squash on top of a clean dish rag or towel and then put it on top of your cutting board. The rag will help keep the squash from rolling around too much when you're cutting it. Start out by slicing off the stem. The stem will get in your way when slicing lengthwise so it's best to get rid of it first. Next cut the squash in half lengthwise. I find it easier to begin cutting at the bottom where it's a bit wider. Once this is done, you can set aside the dish rag and proceed to cube the squash, if so desired.

For a lighter recipe, coat the cubes with extra virgin olive oil and toss with salt and freshly ground pepper. Oil the baking sheet, spread out the cubes, then bake!

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I read some of the reviews prior to making this for the first time and took some advice. First, you do need to cook it longer in order for it to soften up. I cooked mine for about an hour. I also basted mine about every 10 - 15 minutes with butter and brown sugar. And also added more butter and brown sugar thoughout the cooking time. I'd like to try this cubed next time. But was pretty difficult to cut up the squash when it was raw. I will definitely make this again. Great flavor with the butter and brown sugar.

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and it turned out perfectly. I was cooking for 2, so I only used one large squash. I peeled it (which was hard and didn't do a very good job of it, but when we ate it, you couldn't tell the pieces that were peeled from those that were not, so next time, I won't go to the trouble. After cubing, I tossed it with brown sugar and melted butter and spread it out on a cookie sheet (lined with non-stick foil. Roasted it for about 25 minutes on 400, and cut heat at end back to 350. I also tossed the squash around about 1/2 way through, to get that nice caramelized edge on all sides. Huge hit and will definitely make again.

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I agree with those that say you need to cook longer than this recipe states. Also I had a heck of a time getting it cut! I would like to try those recipes that call for cubed squash but after this?! Also if I make it again I think I will use more brown sugar or make a butter and brown sugar sauce. I want to thank all of you who rate these recipes because it helps me so much decide what to try.

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This was my first attempt at cooking butternut squash. It was very tasty but thanks to the cooks who had rated this recipe, I allowed plenty of time for it to cook. This was a pretty large squash and it took about an hour ten minutes.
I would make this recipe again.

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When I do this, I put it upside down in a cake pan with about and inch of water to steam it. This takes 45-60 minutes. Then when it's done, I scoop it out into a pot, mash it, and then add the butter, sugar, salt and pepper. I like a lot of pepper because it balances out the sweetness. This is my favorite way to eat butternut.
Maybe this will help some....

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So, because I am just learning how to cook, I decided to try an easy recipe with the veggies we are growing. Well even I, as a novice, knew the squash wasn't done in the time alotted, and from the other reviews, it was going to be bland. So, I cooked it for an additional thirty min (I had some really big squash and I made a mix of cinnimon/sugar/butter to paste onto it and just served it later as a dessert with a cup of coffee and a biscotti.

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Nice meal, all timed just right and squash won't be cooked for the next half hour or MORE! So, because of poor editing or bad recipe, I will either have no vegetable or, the other food will be MUSH! Guess this teaches me that you cannot trust recipes on this site. The only way this recipe could get four of five stars is that people like the taste of the vegetable, as I do. The RECIPE, however, is grossly flawed - which means it is next to useless. Sign me steamed!

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I read the reviews first, so I cut the squash into cubes, tossed them with the sugar & butter, and spead them out into a baking sheet coated with cooking spray. Came out perfectly cookd at about 25-30 minutes.

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I feel better after reading the reviews cause I'm not the only one who can't follow a recipe! this one though, turned out just like the picture. YUM!