Linda's Microwave Butternut Squash

Step 1: Cut the butternut squash in half horizontally. Clean out all the seeds. (I use a spoon to scrape the seeds out).

Step 2: Place 1 side of the squash in a baking dish big enough to hold it. Add water into the hole in one side of the squash, then cover with plastic wrap.

Step 3: Bake for 12-15 minutes on high heat. Start checking after 12 minutes. My microwave is 1200 Watts, so if yours is less, you may have to cook it longer. It is done when the fork inserts easily into the middle.

Step 4: When done, remove the plastic wrap and drain the water form the hole in the squash. Using a large spoon, scoop the squash out into a large aluminum bowl or pot.

Step 5: Using a potato masher, mash the squash until all the lumps disappear.

Step 6: Cover the aluminum bowl/pot with a cover or aluminum foil, and place on the back burner of the stove to keep the squash warm while you are making the second half of the squash.

Step 7: Repeat the directions with the other half of the squash.

Step 8: Add the second portion of squash in with the first, and mash together.

Step 9: Add butter, brown sugar, and salt and pepper to taste. Mix well with the potato masher.

Step 10: Cover the aluminum bowl/pan with cover or aluminum foil, and place on the back burner so they will stay hot, until it is time to serve.

Step 11: When ready to serve, place in a serving bowl (I use an aluminum bowl for my veggies and stuffing, as they hold the heat better and keep the food warm longer).