It's Carnival Squash. A "winter squash" that seems piled up right now in every farmers market, produce department, even a few garden centers. I'm really getting into all kinds of squash this year, so I had to try a carnival. Like all squash, there are several ways to cook these. I picked the simplest. I simply cut it in half horizontally, scooped out the small amount of seeds/guts, sprinkled an improvised blend of cinnamon, smoky paprika and a spice mixture that I think has some allspice in it. I put a little butter in there (optional), put it in the oven at 375f for a little over an hour--I got distracted and left it in longer than planned. But, out it came: 
Lot's of the recipes called for brown sugar, but I left that out. With the butter and those spices, it seems to have a natural sweetness. It's a great side dish. You can eat the baked flesh right out of the squash, or scoop it out. There are many ways to use the scooped out stuff in other recipes, just a google search away. Next up is acorn squash.
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