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Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
To prepare the squash, use a sharp chef’s knife to slice through it from the tip to the stem. I find it easiest to pierce the squash in the center along a depression line, then cut through the tip, and finish by slicing through the top portion just next to the stem. Use a large spoon to scoop out the seeds and stringy bits inside, and discard those pieces.
Place the squash halves cut side up on the parchment-lined pan. Put 1 Tbsp butter in cavity of each squash half, then sprinkle with 1 tsp brown sugar and a pinch of salt.
Bake until the squash flesh is very easily pierced through by a fork, about 40 to 50 minutes depending on the size of your squash. Add any desired toppings, and serve warm.