Michele Urvater

Baked Butternut Squash

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

As with acorn squash, I also bake butternut squash whole, then cut it in half, seed it, and serve. A squeeze of lime juice complements the sweet flavor and mealy texture of the squash.

Ingredients

  • 1 butternut squash, 2 to 3 pounds
  • 1 to 2 tablespoons lime juice

Method

  1. Preheat the oven to 375°F.
  2. Scrub the squash, place it on a baking sheet, and prick it in a few places with a sharp knife. Bake until tender, about