1 butternut squash (cut into halves, lengthwise with the seeds scooped out)
1 T rosemary (finely chopped)
1 clove garlic (thinly sliced)
1 T butter (cold, cut into small pieces)
1 tsp olive oil (to drizzle)
1 pinch salt and freshly ground black pepper to taste

Preheat oven to 400F.
Place the halved butternut squash on a cookie sheet lightly greased with oil. Drizzle the olive oil over the squash, then put dabs of butter on both halves.
Season with salt and freshly cracked pepper.
Sprinkle on the chopped rosemary and arrange the thinly sliced garlic randomly.
Bake for 45 minutes till fork tender. Scoop out and serve. Enjoy.

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