Butternut Squash Baked with Brown Onion Soup and Butter
Transform your fall comfort food game with this irresistible recipe for Butternut Squash Baked with Brown Onion Soup and Butter. Featuring tender, caramelized cubes of butternut squash smothered in a rich and savory brown onion butter sauce, this oven-baked dish is the epitome of cozy dining. A hint of olive oil enhances the squash’s natural sweetness, while the soup mix and melted butter deliver a creamy, satisfying depth of flavor. Topped off with fresh parsley for a pop of color and brightness, this simple yet elegant recipe is perfect as a hearty side dish or a light vegetarian main. With just 15 minutes of prep time and an hour in the oven, this no-fuss dish serves up bold flavors with minimal effort—a true winner for both weeknight dinners and holiday feasts.
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Recipe Information
Ingredients
- 1 large butternut squash
- 1 packet brown onion soup mix
- 4 tablespoons unsalted butter
- 1 cup water
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and grease a medium-sized baking dish with a bit of olive oil.
Peel the butternut squash, cut it in half lengthwise, and scoop out the seeds. Then, chop the squash into 1-inch cubes and place them in the prepared baking dish.
Drizzle 2 tablespoons of olive oil over the squash cubes. Season with salt and black pepper, and toss to coat evenly.
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once the butter is melted, add 1 packet of brown onion soup mix and stir until combined. Slowly pour in 1 cup of water, whisking continuously until the mixture is smooth and starts to thicken. Remove from heat.
Pour the prepared brown onion soup mixture over the butternut squash in the baking dish, ensuring all the cubes are coated evenly.
Cover the baking dish with aluminum foil and bake in the preheated oven for 35 minutes.
Remove the foil and bake for an additional 15 minutes, or until the squash is tender and slightly caramelized on the edges.
Remove the dish from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Serve warm as a side dish or a light vegetarian main course.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2001 mg | 87% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 3.1 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
