To Prepare in Advance: Bake the butternut squash as directed. Once the squash has cooled, remove flesh and make Parmesan Mash. Re-stuff Butternut Squash Half and place in large baking dish. Cover well with plastic wrap and refrigerate for up to 2 days. On day of serving, remove squash from fridge while oven is preheating to come to room temperature. Bake at 375 degrees for 30-40 minutes or until warmed through.