Roasted Butternut Squash

I've discovered over the past couple of years that I really like butternut squash. Trouble is that every time I try and make it, I fail miserably. After tasting a particularly delicious version of Butternut Squash in Ireland, I came home resolved to try one more time. 

So I came across this post on the "Perfect" roasted butternut squash. And then sort of improvised from there. So here goes...

INGREDIENTS
1 butternut squash
Olive oil (or other oil)
1 T. butter
2 T. cream or milk
Salt & pepper to taste

DIRECTIONS

1. Preheat oven to 350.
2. Cut the squash in half lengthwise, then coat with oil (skin as well as the exposed insides).
3. Put flat sides down on cookie sheet (with skin up), then place in preheated oven.
4. Cook the whammy out of it. At least an hour, but probably more. Maybe an hour and 20 minutes or so? It should be very tender and mushy.
5. Let cool for a few minutes, then scoop out and discard seeds. Scoop squash into a bowl and set aside.
6. In a saucepan over low-medium heat, add cream and butter. 
7. Once butter melts, stir in squash until blended. For extra creaminess, blend using an immersion blender. 
8. Season with salt and pepper, then serve.