Bake ½ to 1 hour at 325º to 350º degrees.

Cut Butternut Squash in half and clean out the inside seeds and pulp.

Take a baking dish and spray lightly with oil so it won’t stick.

Place Squash the inside down – you can cut each section into thirds or leave it as two halves.

Check it by being fork tender – usually not longer than an hour.

You can either leave it in strips and serve with a bit of butter (or plain) or you can scrape out the insides and serve like mashed potatoes.

If you want to stuff it – use whatever you like in your diet.  We use nuts – walnuts and cashews are good.  You can chop or grind them.  We have also used apples, raisins, onions – either a mix of them or any combo.

I also like to add either some croutons, ground rice cereal – or even dried bread for a thickener.  I will  then addsome butter or broth to firm together and fill the cavity. When stuffing the squash, bake right side up – and will normally take all of an hour.