Baked Winter Squash

Simple & Delicious. We love it with a little salt and pepper.

We also save unseasoned, leftover squash for making breads/rolls, pies, cookies & soup.

Ingredients

• Winter Squash; Acorn, Butternut, Hubbard, Pumpkin…
• 1 tablespoon butter, cut into pieces
• salt and ground black pepper to taste

Directions

• Preheat the oven to 350 degrees.

• Cut squash in half and remove seeds.

• Place squash, cut-sides down, in a 9×13-inch baking dish. Add about 1″ water into the dish around the squash halves (about 2 cups).

• Bake until tender and easily pierced with a fork, about 1 hour, adding more water as needed.

• Remove from the oven and transfer each half to a plate, cut-side up.

• Top each half with butter and season with salt and pepper (or a little brown sugar & cinnamon for something sweet)