Gail C.
The flavor! The best of the Winter squashes! I roast one or two at 350* for 30-40 minutes, cut it the long way and scoop out the seeds. The squash meat is thick, not stringy, and the flavor is amazing. I made a custard/tart thing and it did not need anything to sweeten it other than a bit of good maple syrup. It makes a nice bed for a soft boiled egg. It's fantastic with a cheese. The flavor is so darned amazing!
