Baked Butternut Squash


  • 2 large Butternut Squash
  • 2 T butter
  • 1 T brown sugar

    Graham Cracker Topping:

  • 1 ½ cups graham cracker crumbs
  • ½ cup brown sugar
  • ¼ cup pecan pieces

  • Directions

    Preheat oven to 400 degrees. Cut butternut squash in ½ lengthwise. Scoop out seeds with spoon. Place cut side down on greased cookie sheet (with sides to catch juices). Bake until soft, about 45 - 55 minutes. Let cool slightly. Scoop out flesh of squash with spoon, separating it from skin. Add butter and brown sugar and mash all together with fork. Placed in buttered baking dish and top with topping. Bake at 350 degrees until center is hot and top is golden brown. If the squash is still warm from the mashing this should take about 10 minutes. If you do this ahead of time, you can reheat the squash in the microwave, then add the topping and then brown in the oven. Otherwise your topping would burn before the center was hot.