Larry, did you roast the "hat" as well? was there much meat inside it to add to the rest of the squash?
I did not. When I cut it up, it was loaded with seeds. I figured it may be a pain in the butt to try and pull out the meat from the lumps an bumps. There was enough inside the rest to use for the recipe.
This was the firsts time ive ever eat/ or cooke with this squash.
I wouldn't say it was the greatest squash I ever ate, but had a generic squash taste. Not sweet, not bitter, but a Avery creamy consistency ( not stringy or fibrous at all). Not too much ' sliminess' when scooping put the seeds. Skin pretty much maintained its orange color after cooking, so presented nicely. Definitely needed a little salt, sugar and pepper to boost the flavor, but I think the creamy consistency added more to the dish than the flavor itself. Id definitely cook this dish again and look for other recipes to experiment with. Something like this would present nicely on a Thanksgiving table, whether this recipe or stuffing it with something else.