Prepare the squash. Cut the ends off of the butternut squash carefully. Stand on one end and cut in half. Scoop the seed out of each half.
Cook the squash. Place each half with the skin side facing up on a piece of parchement paper. Microwave for 15-25 minutes or until the squash is fork-tender. Rotate halfway through.
Scoop cooked squash from the shell. Carefully remove from the microwave using potholders. Scoop out the flesh of the squash from the shell and use as you please or simply topped with salt and pepper.