1 1/2 sticks butter
1 good size butternut squash

Cube and in cold water bring to a boil for 5 minutes. Drain and cool. Melt 1 1/2 sticks butter. Add cool squash.

In a bowl pour 1/2 can of seasoned bread crumbs. Add garlic powder and small can chopped olives with juice, sprinkle grated Romano or Parmesan cheese and 2 squirts of Italian oil. Mix all together. Save some for topping (add squash).

Rub butter on bottom of baking dish. Add squash mixture. Top with saved topping. Add pieces of butter and 2 squirts of oil on top. Cover with foil. Bake at 350 for 1/2 hour. Check when bubbly. Remove foil. Bake 10 minutes longer. Remove and cool, then enjoy.