Preheat over to 400*. Cut the squash in half with a large sharp knife. Scoop out the seeds and strings. Score the inside several time with a knife. Please halves in a baking dish with cut side up. Add about ¼ inch of water to baking dish. Coat insides of squash with butter and salt. You may also add a bit of brown sugar or maple syrup. Bake for 1 hour or longer, until soft to touch. Serve hot.
Mashed: Prepare in same way as above, except cook squash cut side down. Omit butter and salt. When done, remove from oven and use a silicone baking glove to hold hot squash while scooping out the insides into a bowl. Add butter and salt to taste. Stir vigorously until creamed. May add a teaspoon or so of heated heavy cream.
Hint: Mashed squash is also the beginning of a great soup. Just scoop the squash into a saucepan instead of a serving bowl. Add one part chicken broth and one part milk until desired constancy. Add salt and butter to taste. Heat through and serve immediately.