These little balls of delight are brilliant. You can do all sorts of fancy things with them, involving stuffing, roasting, chopping, etc. However, a good friend showed me last year that often the simplest way is the best way.
They have a lovely sweet taste and aren’t quite as robust in flavour as other squashes so to get the best out of them I think eating them as close to how they are when picked is surely one of the greatest things for them. So I simply put these two beauties into a pan of boiling water and let them bubble away for 20 minutes (until tender and a knife went in easily) and then drained them.
Then we cut off their tops and scooped out the seeds. While still hot, we added some good quality butter, salt and pepper.
Mix it all together and enjoy! Thank you Abel & Cole, they were great.