Baked Squash
Baked squash is a delightful dish that highlights the natural sweetness of the squash, complemented by the savory depth of bouillon and the richness of margarine. It’s an easy, comforting side that pairs well with a variety of meals and is perfect for family gatherings or weeknight dinners.
Ingredients
Instructions
- Preheat the oven to 400°F.
- Quarter the squash and place it in a baking dish.
- Dissolve the bouillon cube in a small amount of hot water and pour over the squash.
- Add the sliced onion if using, and dot with margarine.
- Sprinkle with Season-All to taste.
- Bake until the squash begins to brown, about 30 minutes.
Tips & Substitutions
For added flavor, consider substituting vegetable broth for the water when dissolving the bouillon cube. If you prefer a sweeter taste, try adding a drizzle of honey or maple syrup before baking. You can also use olive oil instead of margarine for a healthier fat option. If you have other vegetables on hand, feel free to toss in some chopped carrots or bell peppers for variety.
Serving Suggestions
This baked squash makes a delicious side dish and pairs beautifully with grilled chicken or fish. For a complete meal, serve it alongside a fresh salad or some steamed Broccoli Cauliflower Medley. You can also enjoy it as a filling addition to grain bowls or serve it with crusty bread, like Oatmeal Bread For Bread Machine, for a hearty option.
Storage & Reheating
Store any leftover baked squash in an airtight container in the refrigerator for up to 3 days. To reheat, place the squash in a microwave-safe dish and cover it to retain moisture, heating in 30-second intervals until warmed through. Alternatively, you can reheat it in the oven at 350°F for about 10-15 minutes until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Squash contains roughly 305 calories, with 5g protein, 27g carbohydrates, and 21g fat.
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 different types of squash for this recipe?
Absolutely! You can use any variety of squash, such as zucchini or butternut squash. Just adjust the cooking time if needed, as different squashes may have varying moisture content and cooking times.
What can I substitute for the bouillon cube?
If you don't have a bouillon cube, you can use homemade vegetable broth or stock instead. Just ensure to adjust the amount of added water accordingly, as broth will add more flavor than plain water.
Is this recipe suitable for vegan diets?
Yes, you can easily make this recipe vegan by replacing the margarine with a plant-based alternative like coconut oil or olive oil. Just be sure to check that the bouillon cube is vegan as well.
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).