I usually boil my butternut squash for my butternut squash casserole. Can I bake them instead? It sure would make things a lot easier.

Connie Vaughn


Susan W. November 26, 2014
You can bake them whole. 350°f for about 60 minutes depending on size. Prick them with a knife before baking. I've forgotten to do that and nothing happened, but the recipe said to.
Kenzi W. November 26, 2014
I'd halve them, de-seed them, and add a little oil to the open faces. Then you can scoop out the flesh once they're roasted.
Connie V. November 26, 2014
Awh......I am so happy! No more boiling and standing there to add more water and having to find a large pot to boil them in. Thank you VERY much. Happy Thanksgiving!
amysarah November 26, 2014
This is how I do it. I think the roasted flavor is better and more intense and the flesh is less watery. Also you can do the roasting/scooping a day or two before, just cover well in fridge.
cratecooking November 26, 2014
Absolutely! Roasting your butternut squash will also create a delicious caramelization! For 3/4-inch cubes of squash (tossed with a little olive oil, salt and pepper) I would roast it at 400 F degrees, tossing once, until tender.
Connie V. November 26, 2014
May I bake them whole, peel, them smash as I
do with my yams before making a yam (sweet potato) casserole?
Kenzi W. November 26, 2014
How do you make the casserole? I'm assuming baking would work just as well -- and potentially even better (a little caramelization from the roasting might give it some extra flavor).
Connie V. November 26, 2014
I agree with you. I have been making this butternut squash casserole for 25 years and have always disliked the boiling of the butternut squash then peeling, then smashing to finally be able to put my casserole together to bake. You guys have saved me!! Thank you!
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