Baked Butternut Squash

This dish is simple, delicious, and goof proof! Last night, I served this with my coconut chicken recipe, and everyone really seemed to enjoy it (even a person who said they weren't a squash fan).

Cut stem off of squash, then cut in half lengthwise. Scoop out seeds and strings. In a 9x13 glass pan, place water about 1/4 inch deep. Put squash face down in pan and cover with foil. Bake for 60-75 minutes at 350 degrees. Most squashes are good with 60 minutes of baking, but some need more.

Take squash out of dish, and make a few random cut marks into the flesh. Put some butter on top and let it melt down into the squash. I place it on the table just like this, and put brown sugar and cinnamon in 2 separate bowls, and let everyone dress their squash how they like it. It is wonderful with or without the toppings :)