Baking Squash

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This recipe works for any type of squash, but my favorite squash is butternut.
Preheat the oven to 400˙. Chop squash in half. Scoop the seeds out (you can save them and roast them
like pumpkin seeds if you want). Place the squash face down on a baking sheet and roast until a fork
slides softly through the skin, about 30 mins. Flip rightside up and let cool. Scoop squash out of shell
with spoon and use now or save for later use.

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