Baked Green Acorn and Butternut Squash

Baked Green Acorn and Butternut Squash

Rating:
4.0 stars
Servings:
4
Difficulty:
Total Time:
Recipe By:
Kathleen Dealemans

Ingredients

Directions

Preheat oven to 400 degrees F.

Peel the squash. Cut each squash lengthwise and scoop out the seeds. Cut each squash crosswise into half moons.

Brush with a thin coat of olive oil, then sprinkle with salt and pepper.

Lay squash on a cookie sheet and bake for 25 to 30 minutes, turning once, or until tender to the touch and golden.

Reviews

  1. Baked Green Acorn and Butternut Squash
    4.0 stars
    kari
    Dec 11, 2008
    This was really easy to make and delicious too.
  2. Baked Green Acorn and Butternut Squash
    4.0 stars
    luv2eat
    Oct 11, 2010
    OMG! This was a really easy side dish, and I mashed the leftovers and folded in some dried cranberries and topped with candied pecans. Oh, I didn't peel the squash, just halved and seeded. The flesh scooped out easily.
  3. Baked Green Acorn and Butternut Squash
    4.0 stars
    Winnep101
    Oct 11, 2010
    I agree luv2eat, don't bother peeling the squash. I find that the flesh stays more moist and tender if you leave the skin on, and halve. Also, I heard a good idea the other day. My mom always added butter and brown sugar to the middle of the acorn squash- yummy. New tip- add a small slice of bacon for some savory flavor!

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