Step 1

Preheat oven to 375F.

Step 2

Rinse butternut squash. Slice off top end. Then slice the squash lengthwise down the middle. Scoop out seeds and pulp.

Step 3

Set squash on a rimmed baking sheet, cut side down. Add water to baking sheet, just enough to coat the bottom. This will prevent the baking pan from burning and the squash from sticking.

Step 4

Bake in preheated oven for about 45 minutes or until tender (you can check by sticking a knife through the neck of the squash). Check about halfway through, and if all water has evaporated, add more.

Step 5

When squash is tender, remove from oven and carefully flip over. You may need to loosen the bottoms a bit with a metal spoon. Inside the compartment where the seeds were, add 1 Tbs. butter and 1-2 Tbs. brown sugar. Return to oven until butter is melted, about 5 minutes.

Step 6

Transfer each half to its own plate or shallow bowl. Serve hot.