1 butternut squash medium size....larger squash just take longer to cook
3 tbls butter
1 tbls brown sugar (optional)
Water
9 by 13 baking dish

Preheat oven to 350°F.

Cut butternut squash in half so that you have two pieces with the seeds in them. Core out seeds and discard. Score entire squash with a knife or fork. Put 1 tablespoon of butter in the space that the seeds came out of on each half of the squash. Mix the brown sugar with remaining butter and spread over flat pat of each half of the squash.

Using a baking dish that is at least 1.5 to 2 inches deep, place squash inside of the dish buttered side up.

Fill dish with water until squash is halfway covered; do not cover them with water.

Bake, uncovered, for 35 to 40 minutes, or until squash is easily pierced with a fork. Let cool and enjoy!

You can serve them in the shell or dip them out with a spoon and serve like mashed potatoes.

Submitted by: Rhoda A. Scherer