Butternut or buttercup squash can be used in this dish and they both have a wonderful hint of sweetness. Squash pairs perfectly with pork dishes. Be careful when cutting the squash because they are very dense. For a butter cup squash, cut in horizontally. I use the face down method of cooking, but my mom always used the face up version with butter and salt and pepper placed in the cavity, before baking. This is a simple version of baked squash, but you can add any spices or ingredients you want – make it uniquely yours! Make two at a time and use the remainder to make Butternut Squash Soup with Fall Spices or Butternut Squash Soup with Bacon & Caramelized Onions.
1 – 2 lb. butternut squash cut in half vertically
2 tablespoons of butter
Kosher salt and pepper to taste
Cut bottom of squash so it is stable for cutting lengthwise. Remove seeds. Place squash pulp side down in a roasting pan or cake pan and add enough water that a quarter of the squash is covered. Cover with foil and bake at 375 degrees for about 1 hour or until tender. Let cool, slightly. Be careful when removing foil, the steam is hot. Gently remove squash and scoop out the flesh of the squash. Mix squash with butter and kosher salt and pepper to taste.