I’m sad to see my tomatoes start fading from the garden, but in the fall and winter we get delicious winter squash to bake! And this is my new favorite because it’s small enough to serve 2. The flavor is excellent so you don’t need to do much to it. In fact, the first time, I just poked a few holes in and roasted the whole thing at 400 F for an hour, then seeded and scooped out the flesh.
The other night I sliced it lengthwise and scooped out the seeds, then laid the halves on a small roasting pan, seasoned and baked. You could have fun playing with different spice blends, maybe some brown sugar or cayenne pepper. I went fairly simple and it was delicious.