Preheat the stove to 425°F (220°C). Detect a rack in the upper third of the grill.Using a vegetable peeler, strip the skin and the white tissue clearly underneath the skin from the butternut squash until the significant orange substance is revealed. Leave the stem immaculate if possible. Chop the squash down the center the long way. Empty the seeds and squash.Detect the squash hack side down on a rimmed warming sheet and pour in the water. Set up the squash for 20 minutes, until the tissue is loose yet not totally cooked. This standard cooking will making the cutting significantly less difficult.