Just a side note to my butternut squash frenzy, here’s how I prepare the squash over the weekend for my meal-cooking. 🙂
Wash squash and pat dry.
Cut in half lengthwise, scoop seeds
Drizzle small amount of oil over the inside, no need to season at this point.
Lay on rack in a roasting pan
Pour 1 cup water in pan
Bake on 350 for 1.5 hours
Scoop out the delicious squash
At this point you can toss in a food processor for a smoother finish, or just store in zip lock or Tupperware for use throughout the week.
You can freeze, too, if you wish.
2 butternut squashes give me enough to make 4 dinners, easily.