Preheat your oven to 400°F
Wash the butternut squash and use a large, sharp knife to carefully cut it in half lengthwise.
Use a spoon or fork to scrape out all of the seeds and membranes.
In a small bowl, melt the butter and olive oil in the microwave, which should only take about 10 seconds.
Place the squash on a large baking sheet and liberally brush it with the olive oil/butter mixture.
Sprinkle the squash with salt and pepper and place it in the oven.
Cook for 30 minutes, rotate the pan and cook for an additional 15 to 20 minutes or until fork tender and caramelized around the edges.
To serve, you can eat it right out of the shell or scoop it out with a large spoon and cut it into cubes.