last night i finally got around to roasting all of the squash that has been showing up in our CSA shares. i had a pumpkin, a butternut, an acorn, and a delicata. such variety! i left the pumpkin and delicata whole like Lyanda recommended. i must admit i was a little dubious that the pumpkin would cook. but the process worked beautifully–the flesh cooked and the skin and seeds were so easy to remove. i ended up with a buttery delicata for tonight’s dinner (tortellini tossed with squash and kale) and 10 cups of smashed squash in the freezer. i even labeled the bags!