Savory Butternut Squash


(1 vote) 3 1

Savor each bite once you are finished cooking this delicious recipe for butternut squash.

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Serving Size / Yield

2 servings


  • 1 butternut squash-about 3 lb.
  • 2 Tbs. butter or margarine
  • 1 garlic clove, minced
  • 2 tsp. ground ginger
  • 1/4 tsp. cumin
  • Salt (to taste)
  • Pepper (to taste)

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Heat oven to 400 degrees. Half the squash and scoop out the seeds and strings. Place it cut side up in a baking pan, adding 1/4 inch of water to the pan. Bake for 35-45 minutes until tender. Cool, then peel and cut into 2 inch chunks. In a large skillet melt the butter and sauté the garlic over low heat for 1 minute. Do not brown, or scorch. Add the squash, toss and cook for 2 minutes. Add the remaining ingredients, and toss to coat. Cook for 2-3 more minutes and serve.

Reviews (2)

  • Yeah, it said brown rice & chicken stock both were in it. This butternut squash recipe looked like at least worth a three hat rating even without the brown rice or chicken stock. The vegetarian inclined could substitute vegetable broth for the chicken stock

    Flag as inappropriate Cooltruth  |  October 14, 2007

  • On wednesday's menu it said brown rice and butternut squash, but in the recipe above it doesn't say anything about the brown rice??

    Flag as inappropriate grammayo  |  October 14, 2007

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