Baked Butternut Squash
Butternut squash is almost like a dessert when it's baked this way and then served with butter and maple syrup. I've always liked the bright-yellow flesh of a good butternut squash, baked on a gray day in the dead of winter. This method basically steams the squash, and it turns out nice and tender without much effort. The squash featured in this photo gallery is not exactly the most beautiful, but it still tasted good. Try using a serrated bread knife to slice the squash in half...easier than a regular butcher's style knife.
One butternut squash, washed and patted dry
Preheat oven to 350° F. Carefully poke small holes in the squash's waxy rind with a sharp knife, all the way around to allow steam to escape during baking. Place in a 9 x 13 with a shallow layer of water in the bottom of the pan, and bake for 30 minutes.
Remove the squash from the pan (wear oven mitts, it's hot!), and place on a cutting board. Cut off the stem, then slice open end-to-end, and scoop out the seeds. Place the two pieces of squash back in the pan, facedown, and add more water if needed. Bake for another 30 minutes or so, until the squash is tender enough to scoop out with a spoon.
Scoop out of shell into bowls, top with butter and maple syrup, and enjoy!