Baked squashes with pearled barley

Tonight I tried a new vegetable, Boniato (Ipomoea batatas, also known as tropical sweet potato, batatas, and camote), said to taste and look like a cross between baked and sweet potato, being drier and less sweet than sweet potatoes we commonly eat in the U.S. I baked it at 400°F for about an hour; the skin was quite firm but the flesh inside was soft and ready. It was tasty and reminded me of chestnuts in flavor. I also baked Kabocha and acorn squashes and made a pearled barley stuffing for the acorn squash.