From the kitchen of AnnMarie Barkwell
Slice lengthwise:
1 butternut squash
Remove seeds.
Place cut side up in a 13×9 pan.
Add 1/4″ water to pan.
Cover with foil.
Bake @ 400, 45 min – 1 hr.
Should pierce easily with a fork.
Scoop flesh into a bowl.
Add:
2 tsp- 1 Tbsp butter
Season with:
(for savorty) salt & pepper
(for sweet) 1 Tbsp brown sugar