Mango Butternut Squash bake

Cathy Smith


I had never eaten butternut squash before so fixed it plain and then went from there, it started by my using orange juice in it. The next time, I just expanded on the idea and added more stuff and found I did not have any OJ but did have mango juice and it came out 'licious!


★★★★★ 1 vote

10 Min
30 Min


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  • 1
    large butternut squash, about 3 pounds
  • 1/4 c
    melted butter
  • 1/2 c
    mango juice
  • 1/4 c
    packed dark brown sugar (can use light)
  • 1/2 tsp
  • 1/4-1/2 tsp
    cinnamon, ground
  • 1/8 - 1/4 tsp
  • 1/8-1/4 tsp

How to Make Mango Butternut Squash bake


  1. Peel the squash and cut in chunks, boil in salted water till tender. Drain well and let dry a bit. Preheat oven to 350. Take squash and mash with potato masher, then add the remaining ingredient one at a time and mix well. Spread this into a buttered casserole. Bake for 30 minutes.
  2. You can use orange juice and add a bit of orange zest into it. Then at the end spread a little orange marmalade over the top and broil it just a couple of minutes.

Printable Recipe Card

About Mango Butternut Squash bake

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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