Preheat oven to 400 Fahrenheit.

Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half.

Brush the baking sheet with oil and place the squash on the baking sheet cut side down.

Bake for about 30 minutes, remove it from the oven and let it cool. 

Flip the squash so that cut side faces up – that will speed up the cooling.

Once the butternut squash is cooled, peel it. The skin will come off really easily.

Place butternut squash in the food processor (or blender), working in batches, if necessary.  Process it until very smooth and almost creamy. 

Season with salt and pepper.