The squash was on the counter when I came through. Someone had set it there, or it had been sitting long enough that the question stopped mattering.
Serves 2 to 4.
1 butternut squash, medium olive oil salt a small splash of apple cider vinegar or a little honey, at the end, if you want
Heat the oven to 400°F. Cut the squash in half lengthwise. The seeds come out with a spoon. Place the halves cut-side up on a sheet pan.
Oil goes on the cut face. A generous amount. Salt after. Then the halves go cut-side down. Into the oven for 40 to 50 minutes. The time depends on how large the squash is.
They are done when the skin gives a little when pressed and the flesh underneath has gone soft all the way through. The cut side will have taken some color where it sat against the pan.
The halves go back cut-side up. If there is vinegar, a small amount now, while it is still hot. If honey, same. Eat from the skin or scoop it out. It keeps a few days and the flavor is better by the next morning.