Ingredients for Baked Butternut Squash
- 2 lbs butternut squash
- 1/4 cup butter
- 1/4 cup packed light brown sugar
- 1 (8 ounce) can crushed pineapple, drained
- 1/4 teaspoon salt
- 1/8 teaspoon fresh coarse ground black pepper
- 1/4 teaspoon ground ginger
- 1/4 cup chopped walnuts
- vegetable spray
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How to Make Baked Butternut Squash
- Preheat oven to 425°F (220°C). Line a 17x11x1 inch jelly roll pan with foil, shiny side up, and coat lightly with vegetable spray.
- Peel, seed, and cube the butternut squash. Place the cubed squash in a large bowl.
- In a medium saucepan, melt butter over medium heat. Add brown sugar and stir with a wooden spoon until smooth and combined.
- Stir in the drained crushed pineapple, salt, pepper, and ginger.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until the mixture has thickened into a syrupy consistency.
- Pour the pineapple glaze over the butternut squash in the bowl. Toss gently to coat all the squash pieces evenly.
- Spread the squash in a single layer on the prepared baking pan.
- Bake for 20 minutes, then gently shake the pan to ensure even cooking. Continue baking for another 5-10 minutes, or until the squash is tender and easily pierced with a fork.
- Remove from oven and sprinkle with chopped walnuts.
- Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
163g
Fat
27g
Carbs
19g
