As published at

Two small winter squashes such as butternut or acorn
1 tablespoon extra-virgin olive oil plus more for the baking sheet
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter cut into 4 equal chunks
1 tablespoon chopped fresh herbs such as sage, thyme, rosemary, or marjoram (optional)

Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet. Carefully cut each squash in half lengthwise and scoop out and discard the seeds and strings. Lightly brush both the curved and the cut sides of the squash halves with the olive oil. Season the cut sides of the squash generously with salt and pepper, then place the squash, cut-side down, on the baking sheet. Roast the squash until very nearly tender when pierced with a knife, about 20 minutes. Remove from the oven and, using a spatula, carefully turn each one cut-side up. Plonk a piece of butter in each squash cavity. Sprinkle each squash with the herbs, if using. Continue to roast the squash halves until the butter is melted and begins to brown lightly, 5 to 10 minutes. Using a sturdy spatula (or 2 spatulas or a spatula and tongs or whatever it takes), transfer the squash to a platter or individual plates. Serve at once.

Available at the Oakmont Farmer’s Market 9/28:
-Winter Squash available from Blueberry Hill Farm
-Butter available from Conebella Farm