Basic ROASTED BUTTERNUT SQUASH
I used a medium-small butternut squash (1/2 per person)
Kosher salt, black pepper ~ optional herbs of your choice
(I used some dried sage because I was making chicken at the same time and sage just seemed like the perfect Fall herb ~ exact same oil & seasoning on the chicken, put on another pan & roasted at the same time, but you could go a completely different route with a little curry powder & cinnamon on the squash & chicken ~ or whatever you like)
extra-virgin olive oil or melted butter
water
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Preheat oven to 375.
Cut the squash in half, and hollow out the seeds. Use a fairly wide knife with a point ~ stick it down as far as possible and pull it across one side (it won't go through the stem though). If you're lucky, it will go all the way through the other side, but if not, you may be able to just pull the squash apart now or carefully slit the other side open so that it's cut apart into 2 pieces.
Put the squash (cut side up) into a pan with about 1/2" to 1" water. Drizzle the olive oil or melted butter over the cut side. Then sprinkle with Kosher salt, black pepper and whatever herb you're using to taste. ** Roast for about 1 hour, or until the squash is soft and ready to eat.
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NOTE: If you're doing chicken at the same time, it will need about 45-60 minutes total (depending on what pieces they are), but I turn them over every 20 minutes or so.