Preheat oven to 200*C (fan)

Put foil on a baking tray and drizzle with oil

Cut butternut squash in half and scrape out seeds

Place deseeded squash face down on foil and cook for 30-40 minutes (or until soft)

Either scrape out filling or deskin, and divide squash into 4 containers (I personally use 1 per serving, but it depends on your portion sizes)

Continue to use and cook as desired. Refrigerate and use within 3 days, or freeze and use within 1 month (defrost overnight in fridge)