A whole butternut squash becomes dinner with nothing but heat, garlic, and brown butter. The flesh softens to spoon it straight from the skin, and the seeds toast golden on the side. Simple and warm on a weeknight.

Serves 2. 50 minutes, 10 at the stove.

About 200 calories a serving, 2 g protein, 5 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 1 medium, about 2 pounds organic butternut squash, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons butter, 3 cloves garlic, 1 tablespoon oil.

1. Heat your oven to 400°F [200°C]. Halve the butternut squash lengthwise with a sharp knife, then scoop out 2 tablespoons of seeds and set them aside; discard the rest. Rub each squash half with 1/2 tablespoon oil and 1/2 teaspoon salt, then place cut-side down on a baking sheet.
2. Roast the squash for 30 to 35 minutes until the flesh is very tender and the skin begins to collapse slightly. Toss the reserved seeds with 1/2 tablespoon oil and 1/4 teaspoon salt on a separate sheet pan and bake them alongside for the last 10 minutes, stirring once, until golden.33 min
3. While the squash roasts, smash 3 garlic cloves and set them beside the stove. When the squash is done, melt 2 tablespoons butter in a small pan over medium heat and add the smashed garlic, letting it bubble gently until the butter browns and smells nutty, about 2 minutes.2 min
4. Divide the roasted squash halves between two bowls. Drizzle the brown butter and garlic over each half, scatter the toasted seeds on top, season with 1/4 teaspoon pepper, and serve at once with a spoon for scooping.

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Note Swap fresh sage leaves for brown butter if you have them; add 4 leaves to the pan just before the butter finishes browning. Leftovers keep three days refrigerated and reheat gently in the oven. Serve with a grain like rice or farro, or with a green salad and crusty bread for a lighter meal.