Roasted Butternut Squash

Directions

1. 1
   Cut the squash lengthwise. Do not remove the seads. lay cut sides up on a cookie sheet with sides or a jelly roll pan. Put 1/4 inch of water in the pan.
2. 2
   Bake at 350 degrees for 90 minutes or until tender enough to scoop out of the skin.
3. 3
   Disgard seeds after baking.
4. 4
   Scoop flesh out of the skin and put into a mixing bowl.
5. 5
   Add butter and whip as you would mashed potatoes.
6. 6
   Salt and pepper to taste.