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Butternut Squash Bake Recipe

A delicious and healthy Fall side dish, Butternut Squash Bake
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Baked butternut squash, butternut squash, fall recipe, roasted butternut squash
Servings: 6
Calories: 246kcal


  • 9x13-inch Baking Pan
  • Potato Peeler
  • Small Mixing Bowl


  • 3 pounds butternut squash
  • ¼ cup butter melted
  • 2 teaspoons minced garlic
  • ½ cup Italian bread crumbs
  • ½ cup grated parmesan cheese
  • salt and pepper, to taste


  • Preheat oven to 375 degrees.
  • Grease a 9 x 13 inch pan and set aside.
  • Wash and peel squash using a potato peeler.
  • Slice squash vertically down the center and remove seeds.
  • Slice squash halves into 1/2 inch slices
  • Arrange slices into rows in pan, like pictured.
  • In a small bowl, combine butter, garlic, breadcrumbs, and Parmesan cheese.
  • Sprinkle mixture over squash making sure each one is coated with cheese and breadcrumb mixture.
  • Sprinkle with salt and pepper.
  • Bake for 45-50 minutes, or until squash is cooked all the way through and topping begins to golden.


Calories: 246kcal | Carbohydrates: 34g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 338mg | Potassium: 838mg | Fiber: 5g | Sugar: 6g | Vitamin A: 24436IU | Vitamin C: 48mg | Calcium: 224mg | Iron: 2mg