You saved me!!!I'd put it on greased foil and bake it at 400-425 for about 30-45 minutes, or till it is soft. If you want it to caramelize a bit, brush some oil on the cut edges and place down on foil.
Oh yes, definitely just check it with a knife or something and bake it till it's as soft/hard as you like....I like it soft, so I tend to bake longer.You saved me!!!
I had it facing up so that the skin was at the bottom. As soon as I saw your post, I got my oil out, poured some on the pan and turned it over. My mother used to make this and I didn't like it when it was mushy. Can the squash be slightly on the harder side?
Yes, for caramalization 400 is too low, it would have to be minimum 425. If I just want it to cook till soft, I use 400.I find that butter works a little better with butternut squash if you aren't concerned about the calories or cholesterol. Brown sugar might be a nice touch too.
The last time I made it, I seem to remember doing 450 in the oven. You really want the caramelization. It's delicious