Roasted Butternut Squash

I'll openly admit that this was my first time eating, let alone cooking, butternut squash; so my results may be a complete reflection of that. A few months back, my mom told me a quick recipe for butternut squash on a night that I just couldn't, for the life of me, think of what to cook. I ended up not using it and sadly lost it, but when I saw that butternut squash was now in the rounds at the farmer's market, I did a quick search on my phone and found this, from foodnetwork.com, which seemed very similar:

Ingredients

• 2 medium butternut squash, halved lengthwise and seeded
• 4 teaspoons butter
• 4 teaspoons brown sugar
• Salt and pepper

Directions

Preheat oven to 400 degrees F. Place butternut squash halves on a large baking sheet flesh side up. Place 1 teaspoon butter in the middle of each squash. Sprinkle brown sugar over each squash. Season with salt and black pepper. Roast 25 minutes, until flesh is fork-tender. Reserve 2 halves for future meal.

  Things didn't go as smoothly for me as that sounds. First of all, all of my butter and brown sugar seeped off of the squash and turned to charcoal on the bottom of the pan. Also, as I would have found had I read the comments on the recipe, it takes more like an hour to properly cook the things. I did 25 minutes and they were still hard...so I tried to wait another 10 or 15 and found that, though they seemed cooked on top, they were definitely still undercooked. If you take the wrong time in account though, I'm sure it'll turn out fine. While flipping through my homemade baby food book, I found that butternut squash is actually a good first food for babies, so I may just try this out one more time (or at least the veggie itself).