olive oil (just enough to coat the pan and squash)
2 pats of salted butter
1 dash salt
Preheat oven to 350F. First cut the ends off of the squash, then cut lengthwise and scoop out the seeds and rinse. Rub the underside--non-skinned side with olive oil. Roast for 30-40 Minutes. Once cool--peel, chop, smash with 2 pats of butter and a dash of salt. Chop peeled squash, add to a mixing bowl with 2 pats of butter and a dash of salt.