I bake several butternut at the same time depending on the size. I use Emeril's way of baking the squash and it works great. I rub the butternut with olive oil and salt the outside and place on a cookie sheet. I have a convection oven and set it at 375 for 75 minutes.
After it bakes I let it cool completely, sometimes over night if I bake at night. It will look like this after baking.
I then slice the butternut in half and scoop out the seeds. I will slice it again and peel the skin off and place in a mixing bowl.