2 dumpling squash (or golden nugget squash)
6 tablespoons butter, at room temperature
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon dried thyme
1 clove garlic, finely chooped
2 tablespoons lemon juice
Preheat the oven to 350 degrees. Cut the squash in half; remove and discard the seeds. Place the squash halves, cut side up, on a greased ovenproof dish. Mash the remaining butter; add the chopped basil, oregano, thyme, garlic and lemon juice.
Put one-fourth of the herbed butter in each squash half. Cover the dish with a lid or foil and bake for 25 to 30 minutes, or until a toothpick pierces the side of the squash easily.