Whole Roasted Butternut Squash Recipe (with Video)

1. First, heat the oven to 425°.
2. Line a baking sheet with aluminum foil. Lay the squash on the foil.
3. Use a paring knife to stab the squash in the bottom until you don't feel any more resistance. This means the knife has reached the cavity where the seeds are. This will let steam escape as it cooks.
4. Roast for 60-90 minutes, depending on its thickness, until a knife slides easily into the center. The skin might get very dark but that's okay!
5. Use a knife to cut the squash in half lengthwise (it should be very soft) and split it open. This will let the heat escape so it cools down quicker. Once it's cool enough to handle, scoop out the seeds and discard.