I was asked at the last minute to make a squash dish for Thanksgiving and I just happened to have a large butternut squash on hand. I like the long ones that don’t have a large bulb — you can get a lot of squash out of those!
Butternut squash seems to take a little longer to cook than the Kabocha. Here are the instructions for cooking a squash, but I kept this one in the oven for 1.5 hours. Let it cool a bit before you attempt to remove the seeds. When it is cool, remove the squash from the shell.
Prep Time: 5 minutes
Cook Time: 1.5 hours for the squash and 30 minutes for the casserole