Recently, I purchased one very lovely squash at the farmer's market ostensibly for the flavor. It then resided as a table centerpiece for a good long time. Wintersquash is prized for its thick-skinned long-lived existence for the long darkness of winter. And, at my house, I am afraid I often put this tendency to test. I blame this in part to the beauty of the produce. It is hard to cook something that lovely.
And, then there is the issue of breaking into the veg. I often need a hand from Maybelle's Dad to break into them. These were to be thinly sliced and fried in butter, according to my squash purveyor. But, I didn't have the energy to hack up this squash, so I just stuffed it into the oven with a roasting chicken.
When the the squash was smooshy, I removed it from the oven, cut off the top, and scooped out the seeds. I dressed the inside with chicken stock, sour cream, wheat germ, parsley, dill and togorashi Shichimi.
Decedent, delicious, healthy and seasonal.