Enjoy the best of fall flavors. Let me show you how to roast butternut squash with minimum effort. No peeling, no chopping.
Using a sharp knife, cut both ends off. Then cut the squash horizontally above the bulb portion.
Now cut each pieces in half vertically. Scoop out the seeds from the bottom portion. Arrange the squash halves on a baking sheet,
Add 1/2 cup of water into the pan. Roast for about 40 minutes, or until fork tender.
Cool slightly and scoop out the flesh with a big spoon. Discard the skin.