Makes 6 servings1 large butternut squash 2 tsp olive oil 1/4 c butter 1 Tbsp. chopped fresh basil 1 tsp chopped fresh dill 1 Tbsp. grated Parmesan cheese 1. Treat shallow baking dish with nonstick cooking spray. Halve squash and scoop out seeds and strings; brush cut sides with olive oil. Arrange squash halves, cut side down, in dish; cover with foil. 2. Bake at 375 degrees 1 hour, or until soft when pierced with a fork or knife. 3. In saucepan, melt butter; stir in herbs and cheese until well blended. 4. Scoop flesh from squash and place in serving bowl. Drizzle squash with butterherb mixture, or serve butter on side. Serve hot.