2 Small Butternut
Blue Bonnett, melted
Cinnamon Sugar
Spray a jelly-roll pan and then pre-heat the oven to 350. Wash squash and split in half. Scoop out the seeds and soft fibers. Brush the inside of each squash with butter. Sprinkle with the cinnamon sugar. Place squash halves, seasoned side down on the pan. Add about 1/2 cup water. Bake for 1 hour to 11/2 hours or until squash is tender. Serve halves immediately or scoop the squash out and seve in a bowl and discard the skin.
Can also put some sour cream on top of it when you get your serving out to eat it.
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