Skip to main content
Main

Baked Winter Squash

A simple baked winter squash seasoned with salt and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Winter squash and butter work together. They rank in the top 26% of all ingredient pairs, and cooks put them together in 95 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Baked Winter Squash

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Cut the winter squash in half and remove the seeds.

  3. Place the squash halves cut side up in a baking dish.

Bake and serve

  1. Add salt to taste and place a small amount of butter in each half.

  2. Bake for about 45 minutes or until tender.

  3. Serve warm.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Winter squash + buttertop 26% of all pairs
    Smell alikemoderate
    Cooked together95 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Winter squash
Forms the main body of the dish and becomes tender and soft as it bakes.
Butter
Adds richness and moisture to the squash flesh as it melts during baking.

The step that matters

Baking until tender. Squash is done when a knife slides easily through the flesh. Underbaked squash stays firm and starchy, while the cut surface can dry out if baked far too long.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Squash SoupSquash Soup6 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes