Tonight having a (raw) butternut squash left from NYE also I thought I'd try this. I like the idea of an edible bowl - like the fennel and apple bread bowls I made for the mussells a few weeks ago. Some people may tire of peeling squash - there are some great tips here if that is the case. When it comes to cooking for myself, it has to be said that I too like it to be as quick as possible as there's always so much else to do. So why not cook the squash in it's skin without peeling it? I cut the top part off and kept it to use for something else, and just scooped out the middle with an ice cream scoop. I'm pretty sure I remember a Jamie Oliver version like this, where it was halved, filled and tied back together with string to roast.... but maybe I'm wrong. This is an even quicker version at least.
I sat it on a few bay leaves (frosty ones picked outside my kitchen door) and drizzled on a little olive oil & scaterring of thyme, s & p, and roasted it (the oven heat helping to defrost the inside of my house).