- 1 squash (acorn, spaghetti, butternut, etc.)
- 2 Tbsp. of butter
- Salt and Pepper to taste
Preheat oven to 375 degrees Fahrenheit.
Cut the squash in half. Using a spoon, scoop out the seeds, making sure not to miss any of them. Place 1 Tbsp. butter into each half of the squash, where the seeds used to be. Sprinkle salt and pepper over the top of the butter.
Flip the squash upside down inside of a 13×9 pan. The softer, inside part of the squash should be facing down, and the outside part with the skin on should be facing up.
Bake for 1 hour, or until the bottom of the squash is browned and very soft.
Carefully flip the squash so that the cooked, edible portion is facing up. Using a spoon, scoop the inside of the squash out into a serving bowl. Be careful not to scrape away any of the outside skin.
Add additional salt, pepper, and/or butter to taste.
- Please be careful while scooping out the inside of the squash. It will be super, duper hot! I usually hold the squash down with a fork, using my other hand and a spoon to carefully scoop away at the squash.
- Extra butter never hurt anybody…