In one of our rare outings, Wadly and I had dinner at one of our local eateries. They served squash wedges with a seasoned butter that made the squash taste like pumpkin pie. It was delicious. LouAnn says it was hubbard squash. I’ve duplicated the taste in both acorn and spaghetti squash.
Wadly will even eat this squash, and he is so not a squash fan.
This is a dead easy recipe. Drop in a slice of butter, add a couple tablespoons of real maple syrup, sprinkle a little cinnamon and nut meg on top the butter and bake.