since i have a bunch of these:
currently 6 butternuts with many more on the way…
heres a recipie:
cut the squash in half the long way
seed the squash
rub the halves with olive oil (reg will do) inside and out
lightly salt and pepper the cut side
bake cut side down for 30-45 min until flesh is tender
peel n eat or just flip cut side up and enjoy
a small (pinch maybe, or less) amount of nutmeg sprinkled on makes it more yummy.
also once baked they can be frozen for long term storage, or made into soup 🙂 .works for most winter squash and pumpkins (small pie pumpkins) as well.
