2 medium-sized acorn or butternut squash
6 tbsp mixed fresh chives, thyme, basil and parsley, minced
4 tbsp butter or margarine
Salt and pepper to taste
Cut squash in half, scoop out seeds and stringy fibers. If necessary, cut a small slice off base of each squash so it sits level. Preheat oven to 375° F. Divide herbs in 4 and spoon into the hollows of the squash halves. Top each half with 1 tablespoon of butter or margarine; season with salt and pepper. Arrange squash halves in shallow baking dish. Pour boiling water into the bottom of the dish to a depth of about 1 inch. Cover squash loosely with foil. Bake until squash is tender when tested with fork, 45 minutes to 1 hour. Serve hot, keeping halves upright.