Baked Squash

Serves: 4


  • 1 squash (acorn, spaghetti, butternut, etc.)
  • 2 Tbsp. of butter
  • Salt and Pepper to taste


Preheat oven to 375 degrees Fahrenheit.

Cut the squash in half.  Using a spoon, scoop out the seeds, making sure not to miss any of them.  Place 1 Tbsp. butter into each half of the squash, where the seeds used to be.  Sprinkle salt and pepper over the top of the butter.

Flip the squash upside down inside of a 13×9 pan.  The softer, inside part of the squash should be facing down, and the outside part with the skin on should be facing up.

Bake for 1 hour, or until the bottom of the squash is browned and very soft.

Carefully flip the squash so that the cooked, edible portion is facing up.  Using a spoon, scoop the inside of the squash out into a serving bowl.  Be careful not to scrape away any of the outside skin.

Add additional salt, pepper, and/or butter to taste.

Additional Tips:

  • Please be careful while scooping out the inside of the squash.  It will be super, duper hot!  I usually hold the squash down with a fork, using my other hand and a spoon to carefully scoop away at the squash.
  • Extra butter never hurt anybody…

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