I made butternut squash again tonight and it was such a treat on this cold and rainy Southern California night.
All I did was cut it in half lengthwise, scoop out the seeds, put the cut side face up in a casserole dish, put a little water in the bottom of the dish, cover with foil and cook in the oven at 375 or so til it is fork tender - maybe 45 minutes to an hour.
It is Mmmm good and very satisfying. And one cup is only one point (I added a few squirts of I Can't Believe It's Not Butter Spray). It's so sweet it almost feels like dessert.
Someone please correct me if I'm wrong on those points, but I think butternut squash is considered a winter squash.
Try it, I bet you'll like it.