Roasted Butternut Squash

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This was so quick and easy to prepare, the family loved it. Thanks Robin!

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Needed longer time too cook, way too raw for me!

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This recipe is simple, yet tasty. It is my favorite way to make butternut squash.

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Loved It! Thank you.

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Easy preparation although mine took longer than 25 minutes. Not much flavor.

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I agree with the other reviews as far as the timing. I read the reviews first before I cooked this and was prepared to cook the squash for an hour or so... I added maple syrup as well. I had a dinner guest who does not like squash and liked this. A simple and tasty dish. I will be making this again...

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this recipe is fabulous, I Roast it in the oven just like the directions, spoon it out and mash it...

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Based on the reviews here, I freestyled mine to my taste. I used two tablespoons of butter in each seed pit, then seasoned with salt/pepper, then coated in brown sugar. After 30 min, basted it with the melted butter, sprinkled a little more sugar on, left it in for another 10 min, checked again/basted, left another 10 minutes, etc. until tender. It took about an hour. It's silly for anyone to expect this to be tender in 25 min. Anyway, it's incredibly simple and pretty much just takes common sense (and patience to do this.

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My squash took over twice as long as the time suggested! Very upsetting when you're trying to get dinner on the table at a decent time. I thought the cause may be that my squash was refrigerated? It was pretty cold going in to the oven and maybe this recipe is based on a room temperature squash.

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Simple and delicious however my 1 squash took 2x as long as the recipe calls for. Even then after scooping out the flesh I needed to microwave it just a little bit longer. And of course I added more butter! Yum!