Yes, this recipe is missing the cooking temperature, however, with a little help from Google and a little experimentation, I found the perfect temperature to be 350 degrees and the cooking time to be more like 55 - 60 minutes (or until tender). This really is a tasty dish; almost like a desert. In fact, I get requests from family and friends to bring this dish to gatherings quite often as well as requests for the recipe too. When I am in a hurry, I buy the butternut squash cubed and peeled from Trader Joes. This is not the most economical or necessarily the freshest way to go, but works just fine in a jiffy. Also worth mentioning, butternut squash is rich in phytonutrients and antioxidants and considered a power food - another great reason to give it a try. I give this recipe two thumbs up.
Would be oh-so helpful to have an oven temperature. Bake at 350 or roast at 425?