Coffee-Baked Squash with Crème Fraîche

Preheat the oven to 350°. Spread the coffee beans in a medium roasting pan and nestle the squash into the beans. Roast the squash for about 1 hour, until very tender; turn them halfway through cooking.

Cut each squash in half and scoop out the seeds. Spoon 1 tablespoon of the crème fraîche into each squash half and season with salt and pepper. Serve right away.