1 Winter squash, cut into 2-inch (5 cm) squares (quantity as needed)
1 Salt, to taste
1 Black pepper, to taste
0.5 teaspoon (2.5 ml) molasses per squash square
0.5 teaspoon (2.5 ml / approximately 2 g) melted butter per squash square
Instructions
1. Heat the oven to 350°F (175°C).
2. Cut the squash into 2-inch (5 cm) squares. Remove and discard the seeds and any stringy fibers from each piece. Leave the skin (shell) intact.
3. Arrange the squash pieces in a single layer in a roasting pan or baking dish — a 9x13-inch (23x33 cm) pan is suitable for a medium squash. Sprinkle each piece with salt and pepper.
4. Drizzle each squash square with 1/2 teaspoon (2.5 ml) molasses and 1/2 teaspoon (2.5 ml) melted butter.
5. Cover the pan tightly with a lid or aluminum foil and bake for 30 minutes.
6. Uncover the pan and continue baking for an additional 20 minutes, or until the squash flesh is fully tender when pierced with a paring knife and the edges show slight caramelization from the molasses. Total bake time: 50 minutes.
7. Serve the squash pieces in their shells.
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