Step 1

Preheat oven to 425°F. Line a 13″x 11″ pan with aluminum foil.

Step 2

Put the squash in the pan. Poke it in 5-6 places with a sharp knife.

Step 3

Roast until a knife or skewer goes in easily, 60-80 minutes. It will be a mottled brown and a bit shriveled on the outside.

Step 4

Cut it in half lengthwise.

Step 5

Use a spoon to scoop out the seeds and stringy flesh surrounding them. Discard.

Step 6

Peel off the peel and then use the remaining flesh.