to roast butternut squash:
Preheat oven to 400 degrees.
Cut the butternut squash in half lengthwise and scoop out the seeds and remove 'guts' with an ice cream scoop. Coat the squash with cooking spray and lay on a cookie sheet, faced down. Spray with cooking spray over the skin as well.
Cook for 35-40 minutes, until tender and the flesh is easily pierced with a fork. Let cool.
When cool enough to handle, scoop out the flesh from the skin and discard skin. Lightly mash and break up with a fork.