Buttercup squash; baked until soft enough to cut, about 25 minutes at 350 degrees F.
Top sliced off; insides scraped out. Seeds saved for toasting and flesh eaten (by me).
Potatoes; cubed, lightly sprayed with grapeseed oil, pink salt & smoked paprika. Roasted at 425 degrees F for about 35 minutes, or until golden and crisp.
Potatoes tossed with avocado, fresh thyme & parsley.
Squeeze of lemon.