Baked Butternut Squash

The first “chilly” day of September (chilly being when you no longer need the AC pumping all day long in your home) always has me feeling like fall has arrived.  I love this time of year – it’s especially great for outdoor walks, bike rides and evenings on the patios (at least where I live).  Along with the cooler weather, fall brings a new season of food to enjoy…like squash!  I absolutely love squash, but it has to be properly baked for me to really enjoy it.  I prefer my squash crisp on the outside, but soft and buttery on the inside.  I think it tastes best with a simple seasoning of cinnamon and pink salt, but i’m not opposed to it plain either.


Today I’m going to share my recipe for Baked Butternut Squash.  It requires only 3 ingredients: butternut squash, cinnamon and pink Himalayan sea salt.  The hardest part about this recipe is waiting for the squash to bake.  But if you want it to be just right, then the bake time is worth the wait.

Baked Butternut Squash


  • 1 butternut squash
  • cinnamon
  • pink Himalayan sea salt


  1. Preheat oven to 375 degrees F.
  2. Wash the skin of the squash, cut it in half, and then scoop out all of the seeds.
  3. Place each half of the squash face down (skin up) and cut into about 1/4″ sections.
  4. Place squash on lined baking sheet.
  5. Sprinkle squash with cinnamon and salt (to taste).
  6. Put in the oven and bake for 1 hour at 375 degrees.
  7. After an hour, turn your oven to broil and broil squash for 5-7 minutes.
  8. Remove from oven and eat.

Cut Squash in half and scoop out seeds:


Turn face-down and slice into thin pieces:


Place squash on lined baking sheet:


Sprinkle with cinnamon and salt:


Bake, broil, then enjoy!


I think squash pairs well with many different foods.  My favorite way to eat it is in combination with roasted vegetables and a protein source (eggs, meat, fish).  I also like it on salads.


What is your favorite type of squash?


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