I used acorn squash instead. Had this for dinner with a salad, quick and good.

• 1 1/2 lb butternut squash
• 2 Tbsp butter, softened
• salt and pepper
• 1/4 cup freshly grated Parmesan
• minced fresh parsley

1. Peel, seed, and chop the squash into 3/4-inch pieces and steam until tender.
2. Puree the squash in a food processor with the butter, salt, and pepper.
3. Place the squash in a small shallow casserole dish. Sprinkle with parmesan cheese.
4. Bake at 350° for 20-25 minutes or until the cheese totally melts.
5. Sprinkle with the parsley and serve hot.

*For acorn squash, I cooked it halved, then sprinkled the cheese and parsely in the cavity. Either way, very good.

(Carole OR)