• Preheat oven to 400 degrees F.
• The stem of a sweet dumpling squash, if cured properly, should snap off at the base with a little pressure. This makes it much easier to cut through the middle of the squash vertically, so I recommend doing that. Then use a sharp chef's knife to get started on the top by pressing the tip into the top middle of the squash and wiggling it forcefully through the skin. Cut the squash in half vertically.
• Scoop out the seeds and lay each half on a cutting board, cut side down. Cut each half vertically. You will then have 4 total wedges. That's it! Rub the flesh with olive oil and sprinkle with salt.
• Place wedges on parchment paper with one of the cut sides down. Place in oven and bake for 10 minutes. Then rotate pan and turn oven down to 375 degrees F. Roast for another 20 to 25 minutes, until a fork glides through the flesh easily. Remove from oven.

To Make Brown Butter While Squash is Roasting:

• Heat a small pot over medium heat. Add butter and allow to melt. The butter will begin to foam, which is the water evaporating from it. Swirl the pot, and you'll see brown bits starting to form on the bottom as well as a nutty aroma filling the air. Once the butter has turned a darker yellowish color and you see the bits, pour the butter into a bowl so that it stops cooking.
• Drizzle this all over the roasted squash and sprinkle with fresh herbs. Thyem and rosemary are my favorite. Enjoy!