Baked Winter Squash

Winter Squashes

Winter Squashes

by Cat, Sept 2007 (Photo, right, from Wikipedia Commons)

One of my old school buddies called this ‘squish,’ and I’d never had baked winter squash at home until I had it at her house when she had a slumber party. I raved about it to my Mom, who then had to find a squash (back then, in the late 1950s, they were not a common item in our rural Mom and Pop grocery – instead, she had to get it from a local farmer). The next summer, dad planted squash in his garden.

See also: 1. Sides & Condiments Menu 2. Root Vegetables (About); 3. Caramelized Winter Squash with Rosemary;

Baked Winter Squash

This method is quite tasty and simple.  The squash can be served with the peel (without mashing), or mashed with butter (or cream) and spices.

Serves 6 – 8.

Ingredients & Equipment:

  • 1 or 2 whole winter squash (Danish, acorn, buttercup, kabocha, etc.)
  • Unrefined sea salt and freshly ground pepper, to taste
  • water
  • ground coriander, cinnamon and/or nutmeg
  • real butter
  • honey/maple syrup (optional)
  • baking dish
  • serving bowl (optional)


  1. Preheat oven to 350°F.
  2. Cut squash in half and scoop out seeds.  Season with salt, pepper and desired spices.
  3. Place cut-side down in baking dish; add water to about 1/2″ depth.  Bake until almost, but not quite done (test with fork), about 30 minutes.  Larger squash may take longer, up to an hour.
  4. Turn squash over; add butter to each half (about 1/2 Tbsp per half), and honey/maple syrup to taste, if desired.  Bake additional 15 minutes, or until done, and the sugar along the cut edge begins to caramelize.  It should be mushy.
  5. Remove from oven; remove squash from baking dish.  If desired, scoop out the flesh and place in bowl, then mash. Adjust seasoning.
  6. I like to cut the halves into 2 – 4 wedges and freeze some of the wedges (with the peel) for future use.


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