Roasted Butternut Squash

Roasted Butternut Squash

1 Butternut Squash, cut in half with seeds scooped out
1/2 cup of water
butter
maple syrup (optional)

Place squash cut side down in a baking pan with a ½” of water and bake at 350 degrees until easily pierced with a fork (about one hour).  Serve warm with melted butter and a little sweetener (optional).  Leftover scooped out flesh can be pureed into a creamy soup.