Preheat the oven to 375° degrees f.

Cut the butternut squash in half, scoop out and discard the seeds.

Place both halves in baking dish and season with sea salt and pepper, then brush with butter or oil.

Turn the squash flesh side down and pour the 1/4 cup water into the bottom of your dish.

Bake for about 40-45 minutes, until the squash becomes fork tender.

Once cooked, allow it to cool a bit, then scoop out the flesh with an ice cream scoop nicely as shown.

Sprinkle with fresh oregano and enjoy!