Maple & Butter Baked Squash

Tuesday 8 October 2019

Winter squash was not something I liked very much when I was a child. Maybe it was the way my mother cooked it, I'm not sure. To me it was just blah and tasteless and had no redeeming qualities.  As an adult however I have fallen right in love with it!

There are many different varieties of Winter Squash. You will probably be familiar with Butternut Squash (which is my favourite).  This one is called a Buttercup Squash. Its about the size of a large billiard ball. My friend Tina gifted us with a couple. 

Winter Squashes are characterised with a hard inedible rind/ skin, and seeds, which some people like to toast and roast like Pepita's, which are the seeds of a pumpkin, which is another variety of Winter Squash.

This was my first time eating this variety of Winter Squash and let me tell you, they are as hard as bowling balls!  The hardest part of prepping them was cutting them in half. I cannot imagine peeling them.

It might have been easier if I had a cleaver, but alas I don't so I just used my heavy chef's knife and cleaved it into one side  of the squash through the middle . . .

And then I kept hammering the knife and the squash down onto the counter top until I had finally broken it in two.

Yes it was that hard. It was pretty clear that I wasn't going to be able to peel it and so I decided to roast the halves in the oven . . .

Which actually worked out really well.   Once I had cut them in half and removed all the seeds and fibres, I placed them into a baking dish, cut sides up.

I seasoned the cut sides with a bit of salt and black pepper and I sprinkled some ground cinnamon over top . . .

Then I dropped a knob of butter into each cavity and drizzled in some pure Maple syrup.

I added boiling water to the dish to come about 1/4 of the way up the sides of the squash . . .

And then covered the whole dish tightly with some aluminium foil . . . baked them for half an hour  . . .

Uncovered them and then baked them for a further 15 minutes.  The insides were soft and tender and golden brown  . . .

having absorbed some of that butter and maple syrup  . . .

You could eat this right out of the skins  . . . 

But I actually used a teaspoon and scraped the insides out onto our dinner plates and let me tell you . . . it was gorgeous.  Absolutely flipping gorgeous.  I wish I had some more to cook now! I guess I will have to check at the farmer's market for some!  This is a new favourite!

Yield: variable

Maple & Butter Baked Squash

This is simple and delicious. The hardest part is cutting the squash in half! You can make as many servings or as few as you wish to make.


For each two servings
  • 1 buttercup squash
  • 2 TBS butter
  • 2 TBS maple syrup
  • salt and black pepper to taste
  • ground cinnamon
  • boiling water


How to cook Maple & Butter Baked Squash

  1. Preheat the oven to 180*C/350*F, gas mark 4. 
  2. Wipe your squash clean and then cut it in half through the middle. Be really careful when you are doing this. I put it on a damp cloth on the cutting board so that it wouldn't roll.  I also put on my cut proof gloves.   I took my sharpest knife and made a cut into one side of it by slamming the knife down onto it and then I banged the squash against the counter again and again, until the knife worked its way through the squash. Then I used a metal tablespoon to scoop out and discard the seeds and fibres in the centre.
  3. Once you have the squash halved and seeded place it into a baking dish large enough to hold it. Sprinkle the cut sides with salt, pepper and cinnamon. Put 1 TBS of butter and 1 TBS maple syrup into the centre cavity of each squash, Pour a bit of boiling water around them in the dish. Cover the dish tightly with foil.
  4. Roast in the oven for about 30 minutes. Uncover, baste and roast for a further 10 to 15 minutes until the flesh is knife tender. 
  5. You can either serve them in the skins or scrape the flesh out. They are delicious either way!
Created using The Recipes Generator

I think this method of cooking would work with any of the smaller Winter Squashes. I hope you will give it a go. I think you will quickly come to see that this is an incredibly delicious way to enjoy them! 

Up Tomorrow:  Gammon Steak, Egg & Chips 



  1. Hi MARIE: This squash, here in Canada, is known as KABOCHA. Impossible to cut in half!!!!!! Next time: place the whole thing in the microwave, cover with a damp paper towel, and cook on high for about 9-10 minutes for a large one, 6-8 minutes for smaller ones. The thick rind will soften, the insides will steam to a soft centre. Then cut in half (a cinch!), remove the seeds and fibres, and proceed with your recipe. The oven time will be much shorter, as you will be starting with cooked squash. Easy peasy. Regards from the Westcoast of Canada.

    1. Thanks for this! I didn't think I was ever going to be able to hack it open. It was really delicious however and I will use it again and try your method! That skin is like metal! lol xoxo

    2. Funny story. I had one left and decided to try your method. 1 1/2 minutes in the microwave and KABOOM! It blew up! Yikes! I must have done something wrong! xoxo

    3. Poke holes it it like a baked potato. Won’t blow up. Lol

  2. We love them too Laurie! Hope your day is a good one also! xoxo

  3. This sounds really good. I had some baked squash with sausage and rice stuffing at Southern Exposure. The buttery version here sounds really good too.

    1. I have never had it stuffed with things, but have always thought I might like to try it Jeanie! This was really good! xoxo

  4. I have taken impossible-to-cut winter squash, and poked a knife into it to vent, then baked (vent spot facing up). Once it was soft, I sliced and scooped. I always feel safer that slipping knives to cut my fingers!

    1. That sounds quite promising and I will bear it in mind next time! Thank you! xoxo


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