Winter squashes abound this time of year. Butternut, acorn, pumpkins and many more can be found all over. All of them are tasty, nutritious and relatively easy to prepare.
I stuck them in a 425 oven (along with the baked pork chops I was making) for about 20-25 minutes or until the flesh is very tender and starting to brown a little on top. The skin is thin and tender, so you don't have to peel them.
The flavor is sweet, but not overly so. Not as sweet as a sweet potato or butternut. It's more like an acorn squash if you ask me. But as an easy and healthy side dish, you can't beat it. Give them a try.