This is a 5 with my modifications, which were minimal. I baked the squash (I used one long heavy one) cut side down in a 1/4 inch of water, at 375 degrees, for a LONG TIME. When the skin is burning, the squash is done. This brings out the flavor and mellows out the texture of winter squash. I scooped it out and added 2-3 TB of butter and about 2/3 cup sour cream. No salt or pepper - instead a heatlhy sprinkling of cinnamon, nutmeg, cloves and allspice (about a pinch of each?). Blended well with a hand-mixer. This was FABULOUS.
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This is a 5 with my modifications, which were minimal. I baked the squash (I used one long...