1. Preheat oven to 425°F. Line a 13″x 11″ pan with aluminum foil.
2. Put the squash in the pan. Poke it in 5-6 places with a sharp knife.
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.
4. Cut it in half lengthwise.
5. Use a spoon to scoop out the seeds and stringy flesh surrounding them. Discard.
6. Peel off the peel and then use the remaining flesh.

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