Simple Butternut Squash

Preheat oven to 350. Cut in half horizontally and then cut in half vertically. Scoop out seeds.

Place halves face down (skin up) in a few large rectangular casserole dishes. Add an inch of water to the bottom of each dish. Bake for 45 to 90 minutes depending on squash. Check periodically and replace water. The squash is done when you can easily pierce the skin and flesh with a fork.

Scoop away flesh from the skin and allow it to cool in a bowl. Freeze as is for a more solid texture or mash for a smooth texture. You can run it through a food mill if you're making baby food.

TIP Add seasoning like butter or brown sugar when reheating.