Excerpt:

Butternut Squash With Taragon

1 Butternut squash (about 2 pounds)

2 Tablespoon organic butter

2 Tablespoon minced fresh tarragon or 2 t. dried tarragon

Salt and pepper

Place the squash cut-side-down on a safe plate or glass dish with a little water in the bottom.  Bake until tender (400 degrees for one hour)  Check the squash. If it isn’t soft enough, bake a little longer. Scrape the seeds out of the squash and discard, then scrape all flesh into a serving bowl.

Stir in the butter and tarragon and let sit at least 5 minutes for the flavors to come out.  Season with salt and pepper and serve.