Potimarron Rôti aux Herbes

Pumpkin has long played a role on the country table in recipes such as Soupe de Potiron et Poireaux, but butternut squash is a newcomer, appearing in our local market only in the last dozen years. It goes into soup of course, it is puréed to serve with roasts and game, and I particularly like it roasted with the skin, an idea from one of my local restaurants in Burgundy.