Make 2-4 small cuts at the top and bottom of each butternut squash.

Place the squash on a roasting tray.

Place the tray in a cold oven, shut the door, and set the heat to 425 F.

Roast for 75-90 minutes, rotating the squash if desired, until the skin is dark and the squash is soft.

[It will look like an eggplant or aubergine.]

Remove the tray from the oven and let the squash cool for 15-20 minutes.

Slice the squash from tip to tail.

Remove the seeds with a spoon if so desired.

For squash purée, simply remove the skin, place squash in a bowl, and stir with a fork.