Wash and pat dry. Slice ½ inch off the top and bottom to create flat, stable ends. Stand upright and cut lengthwise down the center into two halves. Scoop out all seeds and stringy fibers with a spoon. Pat cut surfaces dry with a paper towel.

Place each half cut-side down on a microwave-safe plate. Cook on 100% power in 5-minute increments. Total time: 8–20 minutes (medium butternut: 10–15 min). Done when flesh pierces easily with a fork and skin feels soft but not mushy. Rest 5 minutes before handling.

Once cool enough to handle, scoop the tender flesh from the skin with a spoon — it should release easily in large pieces. Season with salt to taste. Flesh will be moist and creamy, good for mashing, pureeing, or adding to soups and casseroles. Serve warm in the shells or transfer to a dish. Don't overcook or the texture turns stringy.