I love squash season. There are so many great things you can do with them, and they are really easy to cook. The hardest part tends to be cutting them up to clean them. The worst offender in that arena that I know of is the kabocha, the Japanese pumpkin. Little green guys. Hard as a rock. I've resorted to hatchets.
Last night I went with the common (and often under appreciated) green acorn squash. I cut them in half and cleaned them, then baked them until very tender (put them face down in a pan with 1/4 or so of water in the bottom, 350° for about and hour and a quarter) then turned them over and brushed the faces with a mixture of
Then put them back in the oven (turned off) until the rest of the food was ready (mushroom barley soup and corn on the cob). It worked really well. The squash came out very creamy, and played will with the almond butter. I used just enough honey to make it sweeter than just almonds, but not too sweet. It got rave reviews from the family, so I guess it's a keeper. Hazelnut butter also works really nicely.