by Kathy Hamman Miller
Butternut squash
The following ingredients are what I used, but as you know, all squash will be different in size so see fit to adjust.
1/4 cup butter
1/4 teaspoon Lawry’s seasoning salt
1/3 cup cup brown sugar
To prepare:
Preheat oven to 400 degrees.
Wash and dry the squash thoroughly. The most challenging step in the recipe is cutting the squash. I gently rocked a sharp blade to cut it in half lengthwise, than use a spoon to scoop out the seeds.
Bake until a knife easily pierces the flesh, and depending on the size, 
about 30 to 45 minutes. When done, carefully turn over the squash to cool. Scoop out, placing in a casserole dish adding the brown sugar and butter and seasoning salt to taste.
Serve immediately or save to warm up in the oven for later. Enjoy!
