Pauly’s Squealably Succulent Winter Squash

1 large Squash(see below for variety choices)

¼ stick butter

1 tsp garlic salt

1 tsp basil

2 tsp pepper

Cut Squash in half. It will be difficult to get through so be careful and take your time!! Empty of seeds and core if there is any. Cook in oven skin side down on a pan for ½ hour. Slice into squash in a sort of checkerboard pattern without piercing the outside skin(if possible, I always end up cutting through mine somewhere or another). This allows the butter to seep into the flesh. Add pads of butter and spices. Cook for another ½ hour. Separate as much squash as you can and mix. You can sprinkle with brown sugar or more spices if you like. Last time I did it I had a tomato laying around, so I added that with the butter, and the flavors mixed well.

Varieties-Yellow or Green Acorn, Spaghetti, and possibly Butternut should work well for this. You can always ask your produce professional which have hard exteriors. Enjoy!!!