A little butter and brown sugar go a long way with Robin Miller's delicious Roasted Butternut Squash recipe from Food Network.

Roasted Butternut Squash

butternut squash, halved lengthwise and seeded

butter

brown sugar

salt and black pepper

Robin Miller's Roasted Butternut Squash for the Chicken Crossing episode of Quick Fix Meals with Robin Miller, as seen on Food Network.

Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 50 to 60 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

I am giving 5 stars for the recipe plus reviews.   I roasted at 400 for 55 minutes with just a little salt and pepper.  Delicious, didn't need butter, oil, or brown sugar myself.  Then for my wife I scooped hot squash in a bowl and mixed with butter and brown sugar, so we both got it the way we liked!  Thanks much for all the reviews and the various tips.

Never used this recipe...but I've made this for years.  After I wash and cut the squash, and before I add anything to it, I score the whole squash like I do when I make a ham.  It cooks faster, I think, and the little areas that are cut get a caramelized taste to them which makes it really yummy. The ingredients I've added.....besides the butter, brown sugar, salt and pepper are ground clove, cinnamon, real maple syrup and whatever liquor you prefer.  You can add Calvados, brandy or anything you like.  You can also add honey if you prefer it to the maple syrup or add both. I mix all the ingredients in a bowl before and then drizzle it over the whole squash with the bulk of it going into the "bowl" section of the squash.  I then cover the pan with foil and when they are almost soft, I take off the foil and let it go as long it takes to get a little caramelized.  I don't have measurements, but if you stir everything in a bowl first you can taste test to your liking.  It really is delicious and if you make extra you could probably put leftovers in a Cuisinart.. puree it, add vegetable stock and cream to it and turn it into a fabulous Cream of Butternut Squash soup.  Hope you try it and enjoy it.   I start at 350 degrees while it's covered and up it to 400 till t's caramelized.  Keep an eye on it, you don't want it to burn.  Good Luck.  Oh! I've added curry to the soup too.

Why brown sugar and salt? It ruins the flavor of the squash.  If it is a deep orange color, it doesn't need anything but butter toward the end to caramelize on top. If you just comb out the seeds with a fork and leave the strings inside, they are super sweet and turn in to the same mush. When it is soft enough to score the top, that is when to start adding butter.  I scrape it all out of the skins, add more butter and stir it up. It's perfect. I have also found that canned pumpkin baked with a little brown sugar tastes just like butternut squash. At least this recipe doesn't ask you to bake it upside down so the natural sugar runs out.

Stop crabbing on a mistake of how long it takes and enjoy the recipe

Lesson learned....... Read reviews before starting something new. It takes twice as long unless precooked in microwave. Very tasty though.

This is our favorite way to cook butternut squash but we do leave sugar and salt off one half for the dogs.  Dogs love squash and it is good for humans as well as dogs.<br />

This is a delicious recipe but agree the timing is off. I find that melting the butter with the seasonings and then drizzling on the squash halves then coating them with brown sugar and baking for 45 to 60 minutes at 400°yields the best results.

I don't know what oven this lady is using but my butternut  squash didn't cook in 25 min @ 400F. I roasted for 60 minutes . If I was making dinner for someone it would be embarrassing. Pure lie .

Cry babies. Nobody ruined your dinner except you. 

I also fell for the recipe as written and then after I put it in the oven I pulled it back up and cubed it after seeing the comments.  I also e-mailed Food Network to have them change it and they admit that 40-60 minutes is a true adjusted time for a 1/2 squash and 25 minutes is appropriate if the squash is cubed.  They won't fix the recipe though.  Ridiculous.

https://www.foodnetwork.com/videos/roasted-butternut-squash-0170360

Butter and brown sugar enhance the sweetness of roasted butternut squash.

roasted butternut squash

Prep Time: 5 minutes

Cook Time: 1 hours

Total: 1 hours, 5 minutes

Servings: 4

Cost: $3.98 /serving

Author : Robin Miller : Food Network

Ingredients

Instructions

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