Baked Butternut Squash
A comforting baked butternut squash dessert with rich coconut and ginger flavors, perfect for fall gatherings or holiday treats. The smooth, sweet filling is enhanced by coconut cream and warming ginger, making it a delightful choice for those seeking a cozy, dairy-infused treat.
Ingredients
Instructions
- Skin and extract seeds from the butternut squash, then mash with a fork.
- Place the mashed butternut squash along with all other ingredients in a baking dish.
- Bake at 350°F (175°C) for 1 hour or until the mixture is baked solid and a knife inserted comes out clean.
Tips & Substitutions
For a sweeter flavor, consider adding a pinch of nutmeg or cinnamon to the mixture. If you don't have coconut cream, you can substitute with heavy cream or a non-dairy alternative like almond milk. Make sure to mash the butternut squash thoroughly for a smooth texture. This dish can also be enhanced with chopped nuts or raisins for added texture and flavor.
Serving Suggestions
This baked butternut squash pairs beautifully with roasted meats or as a side dish for a vegetarian meal. Consider serving it alongside a fresh salad or with a dollop of Grandma Wood's Butter Sauce for added richness. It also makes for a delightful dessert if you enjoy sweet flavors, especially during fall gatherings.
Storage & Reheating
Store any leftover baked butternut squash in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it in the oven at 350°F (175°C) for about 15-20 minutes, or microwave it in 30-second intervals until heated through. This dish can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Butternut Squash contains roughly 384 calories, with 6g protein, 69g carbohydrates, and 12g fat. It is an excellent source of vitamin C (56% of the Daily Value), dietary fiber (25% of the Daily Value), and vitamin A (25% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 523mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen butternut squash instead of fresh?
Yes, you can use frozen butternut squash, but be sure to thaw and drain any excess moisture before mashing. This will help maintain the right consistency in your baked dish.
How can I make this dish healthier?
To make this dish healthier, you can reduce the sugar to 1/3 cup or substitute with a natural sweetener like honey or maple syrup. Additionally, using olive oil instead of butter can reduce saturated fat and add a different flavor profile.
Is it possible to make this dish vegan?
Yes, to make this dish vegan, simply replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based milk and vegan butter. Coconut cream is already vegan, making it an easy substitution!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).