Last night, we fixed some home grown acorn squash that had been rubbed with a dab of earth balance soy free buttery spread, added in some minced fresh garlic, and tucked in a sprig of freshly picked rosemary in each squash half and baked it at 400 degrees for about 35-40 minutes and served with "dressing balls" made from leftover juicing pulp/flax seed meal/chickpea flour and some steamed green peas. Good stuff! Was sort of like a helliday dinner as remembered from back in the day. Acorn squash reminds me a lot of potatoes in their flavor and consistency.