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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Butternut Squash Recipe

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This recipe for Butternut Squash is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 butternut squash
2 Tbsp. butter
1 Tbsp. sugar
tsp. salt
⅛ tsp. cinnamon
⅛ tsp. nutmeg
2 Tbsp. brown sugar (optional)
1 cup water

Preheat the oven to 350.
Line a baking pan (13 x 9 inches) with aluminum foil. Spray the bottom with cooking spray or grease with Crisco.

Prepare butternut squash:
Wash butternut squash thoroughly.
With a serrated knife, cut the stem off the squash, then cut the squash in half, lengthwise, starting at the bulbous end.
Scoop out the seeds along with the membrane.
Melt butter in a microwaveable dish for about 10 seconds.
With a pastry brush or spoon, brush the melted butter on the cut surfaces of the squash.
In a small bowl, combine sugar and spices.
Sprinkle the sugar and spice mixture over the buttered halves.
Place 1 Tbsp. of brown sugar in the bowl of each squash half, if desired.
Add water and cover the baking pan with a large piece of heavy-duty aluminum foil. Cut holes in the foil to allow the steam to escape.
Bake the squash at 350 for 45 minutes.
Remove the foil cover and test tenderness with a fork.
Bake uncovered for an additional 30 to 45 minutes until a fork can be easily inserted in the squash.
Once tender, use a spoon to scoop out each shell and transfer the squash to a serving dish.

Number Of Servings:
Number Of Servings:
4 - 6 servings
Preparation Time:
Preparation Time:
20 to 30 minutes, not including baking time.




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