I think Fin liked squash as a little kid because it was a vessel for butter and brown sugar. I am pretty sure it still stands true today. Eating it straight from the skins or as a side for ribs or with roast chicken makes the whole family smile
2 butternut squash, halved lengthwise
1/4 cup Butter
1 Tbsp Brown sugar
1 tsp Chili flakes
Salt and cracked pepper
Preheat oven to 425.
Half squash. Remove seeds. On a sheet pan, start cut side down in a very shallow layer of water. Roast 40 minutes or until softened.
Flip cut side up. Fill squash with butter, sprinkle with brown sugar, chili flakes, salt and pepper. Roast an additional 15 minutes or until soft and butter is bubbling. Cut halves in half so each person gets ¼. Serve as is in skin using a fork to slightly mash and incorporate.