Sweet Butternut Squash

From: LouLouIzSpoiled

On May 29, 2008

Cooking butternut squash this way really saves time and the end result is sweet and delicious! You want to make sure the squash is cooked really well and is soft before you take it out of the oven. I kept spooning the butter sauce over my squash every 5 minutes during the last 30 minutes, to make a nice glaze on the top. We loved this!

From: FoodieFanatic

On May 15, 2008

My favorite way to make squash. Love the sweetness of the sugar and the flavors in the squash. It's good sprinkled with a little cinnamon too, and you can substitute maple syrup for the brown sugar and its awesome too! When the squash is done I scoop it out and mash it along with the butter mixture until there are no lumps. You can add salt and pepper and more butter if you want, to taste. Thanks Miss Erin.

From: Bergy

On Feb 11, 2004

Simple tasty recipe enjoyed by all - I did find that it needed an extra 15 minutes before they were soft. I lined the baking pan with "Release" foil so I had no problem with sticking etc. I covered the squash for the first half hour, removed foil added the butter and brown sugar and finished baking them uncovered Thanks Miss Erin for a keeper

From: Sammijo

On Nov 21, 2003

This was a great side to add to my rump roast for a change of pace from potatoes. The recipe was explicit, it makes an attractive presentation and the results perfect. I sprayed my pan with cooking speay before baking and found I didn't have a any the mess experienced by others. Although this is perfect as it is I can never leave well enough alone. My next time to make this ( I purchased the squash the day after making this recipe ) I plan to pour a drizzle of pure maple syrup over the brown sugar and 1/2 the butter. This will be added to my Thanksgiving feast this year. Thanks for the great recipe Miss Erin !!!