Start by cutting the butternut squash in half. Scoop out the "guts" with a spoon.
Place the squash face down in a 9X13 inch pan. Put about an inch of water in the pan.
Cover with tinfoil and bake a 350 degrees for about an hour.
It is done when a fork can pierce the skin easily.
While it is still hot, scoop out the squash. Be careful not to get pieces of the outshell in the bowl.
For this size of a squash, I added about 3 Tablespoons of butter, 1/4 cup of brown sugar, and 1/2 teaspoon of salt. Mix with a hand mixer and serve warm.