Butternut Squash, approx. 2½ lb
butter or margerine
Cut squash in half, length-wise, scoop out the seeds, score the inside with a knife, in a criss-cross pattern. Spread butter over the inside and where the seeds had been, sprinkle enough brown sugar to cover the inside, add salt and pepper. Put squash in a 9x13 pan, add about a 1/2" of water, cover with foil, put slits in the foil. Bake at 350 degrees for approx. 45-60 mins, or until tender.