Dilled Butternut Squash

1 butternut squash [about 1-1/2 lbs.] washed, halved, and seeds removed
2 tablespoons oil
1/2 teaspoon dill weed
1/4 teaspoon salt Pepper to taste

1. Place squash halves, cut side down, in a shallow baking pan; pour in boiling water to a depth of 1/4 inch. Bake at 400 F about 35 minutes, or until squash is almost tender.
2. Scoop out pulp, leaving one shell-half intact; discard extra shell.
3. Mash pulp and blend in remaining ingredients. Immediately spoon hot mixture into shell.
4. Wrap loosely in aluminum foil and heat in 400 F oven 5 to 10 minutes, or until very hot.

From: My Spice Sage [Dead link:
http://www.myspicesage.com/dilled-butternut-squash-recipe-ri-837.html]