Baked Butternut Squash

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Squash bakes to delicious perfection with practically no oven-watching

Ingredients

  • 1 (3 to 3½ lb.) butternut squash
  • Salt
  • Pepper
  • 1

Method

  • Wash squash; remove seeds at full, round end; cut in ½″ slices. Overlap slices in 13 X 9 X 2″ baking pan. Sprinkle with salt and pepper to taste; dot with butter. Add water; cover tightly with foil.
  • Bake in hot oven (400°) 35 to 40 minutes, or until squash is tender. Serve topped with pecans.