My parents are big fans of butternut squash and cook it all the time. It is very high in fiber and vitamin A—which is good for your eyes. I’ve grown up eating butternut squash regularly and have enjoyed it with a variety of toppings (many are mentioned below).
I invited my parents over to my house to demonstrate how they cook it. The instructions are very simple and it only took a few minutes to prepare before we cooked it (over an hour). Cooking the butternut squash as we did makes it very soft and moist.
1. Preheat oven to 350 degrees Fahrenheit. Cut Butternut Squash in half length wise.
2. Core out the seeds well.
3. Place both sides face down onto a sheet pan.
4. Fill the sheet pan with water (1/2-1 inch) or until mostly full.
5. Bake for 1 hour and 15 minutes or until a fork inserted into the squash (stuck through the rind side) goes in very easily and the butternut squash feels soft.
6. Top with any of the following: salted butter (my favorite variety is found here), pepper, salt, ranch seasoning mix, ranch dressing, garlic salt, cayenne pepper, rosemary, curry powder, or paprika.
Or try a sweeter dish and top the butternut squash with any of the following: butter and maple syrup, marshmallows, cinnamon, nutmeg, and/or brown sugar.
Refrigerate leftovers for up to a week.